讃岐出身の母直伝！簡単手打ち讃岐うどん 
Mom’s Authentic & Easy Handmade Sanuki Udon
My mother, who is from Kagawa, perfected this recipe after much trial and error. By kneading the dough in a plastic bag, you can easily achieve the signature chewy texture of authentic Sanuki udon. It’s truly delicious!
Recipe Background:
My mom developed this method so anyone could make udon easily at home, using a bag for kneading. The noodles have the same chewy bite as real Sanuki udon.
★ You can let the dough rest in the refrigerator for up to 2 days for extra flavor.
Adjust the salt: use a bit more in summer, a bit less in winter.
Flour to salt water ratio = 2:1
★ For dusting flour, any all-purpose flour works. Be sure to shake off excess flour before boiling to keep the water from getting too starchy.
★ For the noodles, use medium-gluten flour if possible, or flour labeled for udon. The type of flour really affects the taste.
Mom’s Authentic & Easy Handmade Sanuki Udon
My mother, who is from Kagawa, perfected this recipe after much trial and error. By kneading the dough in a plastic bag, you can easily achieve the signature chewy texture of authentic Sanuki udon. It’s truly delicious!
Recipe Background:
My mom developed this method so anyone could make udon easily at home, using a bag for kneading. The noodles have the same chewy bite as real Sanuki udon.
★ You can let the dough rest in the refrigerator for up to 2 days for extra flavor.
Adjust the salt: use a bit more in summer, a bit less in winter.
Flour to salt water ratio = 2:1
★ For dusting flour, any all-purpose flour works. Be sure to shake off excess flour before boiling to keep the water from getting too starchy.
★ For the noodles, use medium-gluten flour if possible, or flour labeled for udon. The type of flour really affects the taste.
Cooking Instructions
- 1
1. Make the salt water: Combine the salt and water in a bowl and stir until dissolved. In winter, use lukewarm water instead of cold.
- 2
2. Combine: Put the flour into the plastic bag, add all the salt water, seal the bag with some air inside, and shake for about 5 minutes.
- 3
As you shake, the flour will form small clumps. This step is important for making Sanuki udon.
- 4
Gather the dough together in the bag with your hands to form a ball.
- 5
3. Knead with your feet: Place the dough (still in the bag) between sheets of newspaper and step on it to flatten (leave the bag open). Step 20 times.
- 6
After flattening, fold the dough in the bag and shape it into a ball again. Repeat the process of stepping 20 times and folding, for a total of 4 times.
- 7
4. Rest the dough: Shape the dough into a ball, close the bag, and let it rest at room temperature. In summer, rest for 1 hour; in winter, 2–3 hours.
- 8
5. Roll out: Sprinkle flour on a large board or countertop, place the dough on it, and roll it out with a rolling pin into as close to a rectangle as possible. Roll to about 1/8 inch thick (3mm).
- 9
Rolling the dough around the pin and pressing helps speed up the process. Try to roll it out thin and evenly.
- 10
6. Cut: Sprinkle flour on the surface, then fold the dough back and forth like an accordion (alternating folds).
- 11
Cut into 1/8 inch (3mm) wide strips with a knife. If you’re not boiling right away, separate the noodles and dust with flour to prevent sticking.
- 12
7. Boil: Use the largest pot you have. For every 3 1/2 ounces (100g) of noodles, use at least 4 cups (1L) of water. Add noodles to boiling water and cook for 10 minutes.
- 13
After boiling, immediately rinse the noodles in cold water. Rub the noodles gently to remove any stickiness for a smooth texture.
- 14
8. Finish: For cold udon (zaru udon or bukkake), serve directly in a bowl. For hot udon (kake udon), briefly dip the noodles in hot water for a few seconds before serving.
- 15
I’ve posted a recipe for authentic bukkake udon broth! See Recipe ID:19947724
- 16
My favorite way to enjoy these noodles is as salad udon—enjoy the chewy noodles with fresh veggies! See Recipe ID:19766398
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