Sanuki Udon (Handmade) Recipe by 美香婆
This recipe is translated from Cookpad Japan. See original: 讃岐うどん（手打ち） Sanuki Udon (Handmade) Cooking Instructions 1 Mix the water and salt together until the salt is completely dissolved. 2 In a bowl, combine the bread flour and all-purpose flour. Gradually add the salted water while stirring with chopsticks until the mixture becomes crumbly. 3 Gather the dough together with your hands. Even if it seems dry, do not add more water! 4 Place the dough in a plastic bag and knead it by stepping on it for 30 minutes, folding it into thirds occasionally. After kneading, let it rest for 2 hours. 5 A slightly thick plastic bag works best. 6 Dust your work surface with flour. Generously dust the dough as well. Roll out the dough with a rolling pin to about 1/8 inch thick (3 mm). 7 Fold the dough into thirds and cut into 1/8 inch (3 mm) wide strips. 8 Loosen the cut noodles and dust them with more flour. 9 Bring a large pot of water to a boil and cook the noodles for about 14 minutes. If serving cold, cook for about 3 more minutes. 10 Drain the cooked noodles in a colander and rinse with water. They're ready to eat. 11 Serve with broth or as you like. I enjoy them cold with soy sauce! 12 This recipe was featured on April 30, 2012. Thank you! 13 If you don't have green onions, shiso leaves are also delicious. 1 Mix the water and salt together until the salt is completely dissolved. 1 Mix the water and salt together until the salt is completely dissolved. 2 In a bowl, combine the bread flour and all-purpose flour. Gradually add the salted water while stirring with chopsticks until the mixture becomes crumbly. 2 In a bowl, combine the bread flour and all-purpose flour. Gradually add the salted water while stirring with chopsticks until the mixture becomes crumbly. 3 Gather the dough together with your hands. Even if it seems dry, do not add more water! 3 Gather the dough together with your hands. Even if it seems dry, do not add more water! 4 Place the dough in a plastic bag and knead it by stepping on it for 30 minutes, folding it into thirds occasionally. After kneading, let it rest for 2 hours. 4 Place the dough in a plastic bag and knead it by stepping on it for 30 minutes, folding it into thirds occasionally. After kneading, let it rest for 2 hours. 5 A slightly thick plastic bag works best. 5 A slightly thick plastic bag works best. 6 Dust your work surface with flour. Generously dust the dough as well. Roll out the dough with a rolling pin to about 1/8 inch thick (3 mm). 6 Dust your work surface with flour. Generously dust the dough as well. Roll out the dough with a rolling pin to about 1/8 inch thick (3 mm). 7 Fold the dough into thirds and cut into 1/8 inch (3 mm) wide strips. 7 Fold the dough into thirds and cut into 1/8 inch (3 mm) wide strips. 8 Loosen the cut noodles and dust them with more flour. 8 Loosen the cut noodles and dust them with more flour. 9 Bring a large pot of water to a boil and cook the noodles for about 14 minutes. If serving cold, cook for about 3 more minutes. 9 Bring a large pot of water to a boil and cook the noodles for about 14 minutes. If serving cold, cook for about 3 more minutes. 10 Drain the cooked noodles in a colander and rinse with water. They're ready to eat. 10 Drain the cooked noodles in a colander and rinse with water. They're ready to eat. 11 Serve with broth or as you like. I enjoy them cold with soy sauce! 11 Serve with broth or as you like. I enjoy them cold with soy sauce! 12 This recipe was featured on April 30, 2012. Thank you! 12 This recipe was featured on April 30, 2012. Thank you! 13 If you don't have green onions, shiso leaves are also delicious. 13 If you don't have green onions, shiso leaves are also delicious. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Easy & delicious Apple Crumble Tuna Melt Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Easy & delicious Apple Crumble Tuna Melt