☆HB☆ Sanuki-Style Homemade Udon Noodles

Name: ☆HB☆ Sanuki-Style Homemade Udon Noodles
Yield: Serves 3 servings
Cuisine: American
Ingredients: 1 1/4 cups bread flour (150g); 1 1/4 cups all-purpose flour (150g); 2 1/2 teaspoons salt (15g); 2/3 cup water (145g)

そらのひかり @cook_40034390

This is a recipe for making udon noodles using a home bread maker.
Step on the dough for an authentic Sanuki-style experience!

Recipe background:
☆ My husband made hand-pulled udon noodles during a trip to Shikoku and wanted to try making them at home.
☆ He received a certificate for udon making, so I adapted the recipe that came with it, adjusting the quantities and method.

This is a recipe for making udon noodles using a home bread maker.
Step on the dough for an authentic Sanuki-style experience!

そらのひかり @cook_40034390

This is a recipe for making udon noodles using a home bread maker.
Step on the dough for an authentic Sanuki-style experience!

Saved

Ingredients

Serves 3 servings

1 1/4 cupsbread flour (150g)
1 1/4 cupsall-purpose flour (150g)
2 1/2 teaspoonssalt (15g)
2/3 cupwater (145g)

Saved

Steps

1

Dissolve the salt in the water.
2

Add the flours and salt water to the bread maker pan. Turn it on and knead for 15 minutes using the basic bread setting, then turn off the machine.
3

Shape the dough into a ball and place it in a heavy-duty zip-top bag.
4

Step on the dough with your heel, turning it as you go. (Have fun!) Be careful not to tear the bag. (My 2-year-old daughter helps with this step.)
5

Shape the dough into a ball again and repeat the stepping process from step 4 two or three times.
6

Place the dough in the bag and let it rest for 30 minutes to 1 hour in summer, or 2 to 3 hours in winter.
7

On a floured surface, roll the dough out to about 1/8 inch (3mm) thick. Fold it accordion-style and cut into noodles about 1/8 inch (3mm) wide.
8

Boil the noodles in plenty of boiling water for about 10 minutes. Rinse in cold water to remove excess starch and chill. Use the noodles in your favorite udon dishes. (If serving hot, reheat the noodles in hot water.)
9

Now you’re a udon-making pro!
10

I tried this with the recipe 'Ise Udon Anywhere in the World!!' by Pecchin, Recipe ID:476495 on cookpad.com. Delicious!
11

Please note: Udon dough is firmer and heavier than bread dough, so it puts more strain on the bread maker motor than making bread.
12

Kerotaro made this with ashitaba (angelica keiskei) leaves added!