Photograph of the finished Sanuki udon

Japan · Mì udon dai Kagawa Sanuki udon

Sanuki udon

1 hr 40 min Hands-on time + 3 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 720 g
  • Photograph of Salt Salt 36 g
  • Photograph of Kombu seaweed Kombu seaweed 48 g
  • Photograph of Dried flounder Dried flounder 72 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Mirin Mirin 100 ml
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Ginger Ginger 48 g
  • Photograph of Chicken eggs Chicken eggs 4

Method

  1. 1 Dissolve salt in water in a specific ratio (higher than lower concentration) and knead it with flour until a very firm dough is formed.
  2. 2 Wrap the dough in a thick bag and stomp on it with your feet for 15 minutes, then fold it up and stomp on it three more times.
  3. 3 Kneading with your feet is the only way to generate enough force for this dense dough; kneading by hand isn't enough, and the noodles won't be chewy and firm.
  4. 4 Let the dough rest for 3 hours in a cool place, then roll it out to a thickness of 4 mm and cut it into 4 mm square strips.
  5. 5 Boil the noodles for 13 minutes in plenty of water, then rinse with cold water to make them firm.
  6. 6 Cook kombu and dried halibut in a broth, season with soy sauce and mirin, pour over noodles, and add a soft-boiled egg.
Start cooking