Here you will learn how to make udon noodles with ease, and especially how to make udon noodle soup base. Don’t miss this great opportunity! However, first, we should learn what udon really is. This ingredient is frequently used in Japanese cuisine and can be served both hot and cold. There are many recipes utilizing different types of this ingredient and udon itself can be made in various ways. So what is it?

Marcato 8320

Marcato’s Original World-Famous Atlas Pasta Machine rolls and cuts pasta dough for making traditional lasagne, fettuccine, and tagliolini at home.


 In one word it is a noodle which is made of thick wheat flour. One of the simplest of dishes out there is the udon soup which is usually served hot. These kinds of dishes are then covered in various toppings such as chopped scallions, tempura or prawn. Because of this, the flavor varies significantly depending on the origin of the recipe, as the recipe itself is different from region to region. Because of this instant noodles that became hugely popular in the last century are usually sold in two different variants. There is the Eastern and there is the Western version of instant noodles.

While it may seem strange there are two different versions of essentially the same dish, let us explain why is it. In East Japan broth is usually dark brown because of the dark soy sauce where is lighter soy sauce is used in the West Japan. Because of this, the flavors are different and the two different instant noodle packages littleness symbolized this but also showcase with our flavor.

There are many theories and false stories explaining the origin of this mysterious dish. In this article, we won’t deep dive into its history but we could safely say that come somewhere from the 13th century. The more important thing to discuss now is how to use udon noodles. And if you will spend some time making this dish and perfecting it, you will also need to learn how to make udon noodle soup base. This will be our primary focus for this article, now that you have a bit more background on the origin and history of udon noodles.

Now we come to the question, how to make udon noodles? To achieve this, we will need some ingredients and an easily acquirable machine that will make the whole process significantly easier. As in some of our other articles, we will show you one of the best recipes we found and help you go through it and prepare beforehand.

In order to start making perfect udon noodles please check the following list of ingredients and tools. Do not worry if you are missing something as we also included links where you can easily access these tools or ingredients. We also wrote a paragraph about them and why do we think they are beneficial for your household in the long run. So be sure to go through the list, check to see if anything is missing from your arsenal if it is you can easily acquire it by clicking the link and then we can move on to make some noodles.

Marcato Pasta Cutter

 

Marcato 8320

Sometimes upping your game will make a significant difference, and this is one of those times. While this machine can be used in many ways, including for the recipe we are currently exploring it is one of the top notch and its branch. The precision and versatility of this Marcato is astounding and the way that we can apply it for different dishes is justamazing. While we were a bit reluctant to introduce it to this recipe, because it is evidently made to support Italian food making, we wanted to show you the power of customization.

Marcato 8320

Marcato’s Original World-Famous Atlas Pasta Machine rolls and cuts pasta dough for making traditional lasagne, fettuccine, and tagliolini at home.


While it is true that we advise you to stay true to the recipe and learn how to make udon noodles using regular methods, we also want to show you how it can look like when you start playing and opening your mind. You will find that there are many tools and techniques that you can incorporate from other cuisines to enhance or add different spins to dish your currently making. So check this link out, click on it and see if it will fit your needs. And even you might not need it for this recipe, because he would like to do it differently, this machine can be very versatile and can be used for many different things after you’re finished making your noodles. Give it a quick look and come back so that we can go on with the recipe.

Now we are finally ready to attack the recipe. To increase your chances of success, we advise you to open the next link in a separate window and follow it that way. With this, you will be able to follow our guidance and check the link to the original recipe as well.

As we can see from the start the aim of this recipe is to produce chewy and springy noodles that won’t become too soft or plump in the broth. It is even encouraged to knead using your feet because that is the way that is traditionally being done in Japan. The way they customized this recipe is by adding tapioca starch which is not a traditional ingredient. And as they explained to add the silky smooth structure, they primarily use it as it was the ingredient that gave them the best results. When we were trying out different recipes, to our surprise this was true. And this is why it is important to open your mind and be receptive to things around you.
Because if we disregarded this recipe as we did in the beginning, all of us now would be missing out on this great recipe and ingredient.

Now we need to learn how to make udon noodles. As you can see from the recipe, the resting time of the dough is about three hours and to some, this might be a problem. Unlike some other recipes that recovered this one takes a little bit of preparation and time. That is why we suggest either starting to prepare it in the morning and then finishing it in the evening or at night the same day. Alternatively, you could prepare it over the weekend or over any day that you have for five hours to spare on food. Below you can find the exit from the original recipe which is a step-by-step process on making the noodles.
1.     Dissolve the salt in warm water
2.     Mix flour, tapioca starch, and the water-salt combo
3.     Place dough in a resealable plastic bag and start kneading with yours or the kids’ feet
4.     Rest dough 30 minutes
5.     Knead again with feet
6.     Rest the dough for 3 hours at room temperature or overnight in the fridge
7.     Roll dough flat
8.     Cut dough into long strips of udon noodles
9.     Simmer noodles in boiling water until cooked

Step 1: As you can see from the recipe and the ingredients needed, how to make udon noodles following this recipe will be fairly easy. In the first step, we have clear instructions and it is quite easy to follow. If we have something to say about this whole article, that is that following it was really enjoyable and that it was boiled down to the necessities that help us when we are preparing to send a kitchen.

Step 2: For the second step, we would advise you to use your hands. Getting in touch with the ingredients themselves will let you feel them and adapt your strength which will make the final dish so much better. While it is also possible to use utensils, we cannot stress enough how much the feeling can change the outcome. Because when you start mastering this recipe you won’t be just following the checklist and finishing it off, you will be adjusting to the ingredients like in a race that you’re pushing one another to
make the final product better.

Step 3: This step is probably the most complicated one in the whole how to make udon noodles journey. However, if you’re already familiar with some other cooking methods probably this one will be so much easier. The true masters of this step will know how much force to apply when squeezing the flour. Do not be afraid to put some force behind those squeezes, however, depending on the flour you are using you will need to adjust the pressure. While we would like to give some general advice, unfortunately, we don’t
know the ingredients which are using, therefore, we cannot give you an except measurement. Fortunately, in the original recipe, we have a picture clearly showcases how the end result should look like.

Steps 4-6: These are very simple since they involve a bit of stepping and resting the dough for about 30 minutes. Pictures and text are self-explanatory and this should be a breeze for you.

Steps 7-9: Hear things get a little tricky. While the seventh step is easy and self-explanatory, step eight will require you to use the machine. Traditionally rolling the dough by hand is something, my grandma. However in this day and age, we hardly have time to eat
properly, so I want to speed up this process hence I started using this machine. Just follow the explanation in the article and it should be easy.

The ninth step also relatively easy if you follow it step-by-step. The biggest thing you have to watch out for is how much dough will expand in the broth. Sometimes depending on the flour, I go for very, very thin noodles especially when I know that they will be very soaked.

Congratulations, you are fully armed and ready to rock. Now we will teach you how to use udon noodles. And our primary target will be the base, because learning how to make udon soup base can be applied to various different dishes and is essential for your culinary list of skills.

Don’t worry, you already did the hardest part, and this is just the finishing touch. When preparing the base first you need to boil the noodles in the pot of hot water. I usually take minds hot but for certain dishes you might want to serve them cold however let’s not get ahead of ourselves. How to make udon noodle soup base is our top priority right now. While the noodles are being boiled, take some vegetables or follow a specific recipe if you have in mind. You should have enough time to chop them and simmer them while the broth is being prepared. After the new boiling, you would take them out and dried them a bit. I give my noodles usually up into a cold shower, but that is not necessary. Combining the simmer ingredients, water and the rules will give you an excellent base and will leave you ready to put on the toppings as well.
 
Learning how to use udon noodles is a journey and not just a step. There are many different ways that you can utilize these noodles and depending on the recipe as we said to can also serve them cold somewhat as a solid. Would also like to encourage you to come up with your own recipes your own ideas that will reflect your character. None of these recipes are set in
stone and are open for customization and should be. However if you’re a beginner, we sympathize with you because not that long ago we were in your shoes. In the beginning, we just followed the guide step-by-step and master the basics, and in no time you will be getting wild ideas on how to customize the recipes to your liking.  

We thank you for taking the time to read this article and we are really happy that you decided to go down this path and learn about Japanese cuisine. There is so much to learn so much to experience that we almost envy, because we would also like to experience these things for the
first time yet again. Please do not forget to leave a positive comment on the original article for the recipe and feel free to explore some of our other articles. There are many things you can discover on Japan daily press.

Marcato 8320

Marcato’s Original World-Famous Atlas Pasta Machine rolls and cuts pasta dough for making traditional lasagne, fettuccine, and tagliolini at home.


Mikasa Jones
Mikasa grew up in the dynamic Harlem neighborhood of New York City. Mikasa defines herself as an adaptive young woman who has been immersed into various cultures not just in the United States, but also her mother's hometown in Yokohama, Japan. She is a chef by profession and is an active member of the American Culinary Federation. She swears by a cup of hot matcha after a long day, saying that it helps her relax and focus on her tasks on a day-to-day basis.

Japan Daily Press is one of her outlets for sharing information with readers about the accessibility of commercially available Japanese products. She thinks that the misconception of sub-standard quality and taste of commercial food should be erased because there are a lot of manufacturers that are really stepping up their game in terms of developing products that are as close to authentic as possible.