Zaru Udon with Homemade Udon
2 hours total
I have always loved udon soup, but I have never considered making my own udon noddles until I waited for one hour in line outside of the most famous noodle shop in Honolulu, Morukame Udon. The weather was perfect, and the family ahead of us very funny, but it was the view through the windows that caught my attention for the bulk of that hour. A cook was gingerly tossing around a sheet of silky dough and thinning it slowly before another next to him cut it down into beautiful fresh udon noodles. It was this experience that made me really want to have the Japanese-Hawaiian fusion dinner. I had to make my own noodles.
The noodles are a very simple recipe, they come out perfect every time, however I do not recommend cutting the noodles in advance, as I have not come up with a way to prevent them from sticking back into a weird mass.
I made these the night before, tested some (which made a beautiful, yet completely unphotographed batch) and refrigerated the rest. I would recommend cooking them right away and then just refrigerate the noodles until you need to serve them. If your noodles are serving as a shime for a hotpot like the Sugata Nabe (Whole Snapper Hot Pot), the broth will warm them up perfectly, or if you are going to serve them as Zaru Udon, it is best served cold anyway.
- 10 cups all purpose flour
- 3 tablespoons salt
- 2 1/2 – 3 cups cool water
- Zaru Udon:
- 3 cups Dashi
- 3/4 cups soy sauce
- 3/4 cup mirin
- 2 inch ginger, minced or grated
- 1 cup scallion greens, thinly sliced
- 1/2 cup sesame seeds
- 2 sheets nori seaweed, thinly sliced and crushed
- For the noodles: Combine salt and flour and add 2 1/2 cups water. Mix until incorporated (either by hand or stand mixer), add more water as needed to form into a ball. Knead on a floured counter for five minutes. Rest covered for 1 hour.
- Divide into two balls.
- Roll out on floured surface until about 1/4 inch thick. Flipping and re-flouring as needed.
- Fold into thirds like a letter and slice into 1/8-1/4 inch segments.
If you want shorter noodles, slice your dough in half lengthwise first and then fold like a letter.
- Toss with flour so they don’t stick back together. Repeat with the remaining dough.
- To cook: Boil for 10-12 minutes, they should be a bit softer than al-dente. Transfer to an ice water bath and rub carefully with fingers ti remove as much extra starch as possible. If cooking in advance, toss in a tablespoon or so of vegetable oil.
- For the Zaru Udon: Boil dashi, soy, and mirin. Cool for 1 hour to 3 days. Add ginger.
- Prepare noodles and top with seaweed. Serve everything in separate bowls.