We learn how to make authentic udon noodles from scratch from Iron Chef Morimoto. Delicious homemade noodles that are much better than ones from the store!
The recipe can be found in Morimoto’s second cookbook, “Mastering the art of Japanese Home Cooking,” along with step-by-step pictures. ”.
Three simple ingredients to make Udon noodles
There are only a few ingredients needed to make udon noodles: flour, water, and salt. Also it is quite simple to make. selecting the proper ingredients is therefore crucial.
To make Udon noodles, any flour with a protein content of between 8 and 10% is suitable. For making cakes and pastries but not noodles, flour with less than 8% protein is preferable. I used wheat flour with 9% protein that I purchased from a neighborhood Japanese grocery store in Brisbane. All-purpose flour typically contains 10 to 12%, so using it is a good idea.
The tap water in Japan is soft water. So we need to use similar water. The water here in Brisbane, Australia, where I reside, is particularly hard. I used filtered water for this reason. You can always boil the water and let it cool if you don’t have a filter.
To tighten the gluten and harden the dough, salt is added. The dough texture and hardness depends on the temperature. Between 13% in the summer and 10% in the winter, the salt content of the dough is controlled to maintain a specific level of hardness.
When the udon noodles are cooked, 90% of the salt that was added to the dough will dissolve into the boiling water.
Why do you rinse noodles in cold water?
Rinsing noodles before serving them at room temperature or cold is beneficial. Rinsing noodles prevents them from clumping and tasting pasty when they cool down by stopping the cooking process.
Do you have to boil udon noodles?
While frozen udon can typically be used after a brief soak in hot water, dried udon must be boiled.
FAQ
How do you unstick udon noodles?
The best way to do this is to quickly submerge it in boiling water that has a tablespoon of oil or butter added to it. Then drain again, and it should come unstuck.
How do you keep noodles from sticking together?
- Stir It Frequently. Nothing works better to keep noodles from sticking together than frequent stirring.
- Add Enough Water. …
- Rinse Immediately In Freshwater. …
- Add Oil After Boiling The Noodles.
Do you rinse udon noodles?
Spaghetti and all Asian-style noodles, such as soba, udon, or rice noodles, should always be rinsed after cooking when used in stir-fries. Noodles would otherwise become gummy and clump together when stir-fried because of the starchy film on them.
Why are my udon noodles gummy?
Because of the starch, udon noodles frequently have a sticky surface. The noodles will stick to one another if the sauce is too sticky. That is why you wash udon noodles in cold water.
