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Dissolve salt into a jug of water.
Place all purpose flour in a large bowl. Add the salty water gradually to combine with flour by using your finger or chopsticks. *1
Try not to knead at this stage, rather making cramble like texture.
After all water added, Keane them all together and make an large bowl shaped dough.
Place the dough into a large ziplock bag and seal the bag. *2
Kneading by stepping on the dough 50 times. *3
Open the bag and fold them, re-seal the bag and stepping on 50 times again.
Repeat this process three times.
After three times take the dough out and shape into neat round ball. It should shiny and smooth.
Leave it for at least 3 hours in room temperature.
After three hours resting, take the dough out of the bag. Dust rolling board with corn starch or potato starch and place the dough over. *4
Roll the dough out with a rolling pin from the centre to outer.
The thickness of the dough should be 3mm(0.1 inch) thick.
Then do accordion fold( dust enough amount of corn or potato starch the fold), and cut it with a sharp knife about 3mm(0.1 inch) thick from an edge. *5
This recipe should make 4 serves of Udon noodles.
Boil water in large pot and cook udon noodles for about 10 to 12 minutes. *6
drain the cooking water using a strainer, and rinse the cooked noodles under running water.
Remove excess water off and serve with a bowl of dipping sauce and yakumi of your choice.
Place all ingredients in a small saucepan, bring to boil over medium -high heat.
Turn the heat off and cool it down.
Grind the white sesame seeds.
Place Dashi, soy sauce and mirin in a small sauce pan. Bring it to boil and turn the heat off.
Add the soy sauce mixture into the grinder sesame seeds gradually to combine.