I thought making udon would be like making kalguksu (or Korean knife noodles), but it definitely required a lot more arm muscle. Maybe it's because I tried to make 4 times the amount and my biceps have atrophied from disuse :( I did have a lot of fun stomping on it though. Yas, with my feet. Don't worry, the dough was heavily wrapped in a sturdy gallon ziplock bag ;)
I separated the dough in half so I could have normal udon noodles and some matcha ones. For the matcha noodles, the flavor shines if the broth is kept simple (like the soy sauce dashi one below). I may have to up the amount of matcha though by about 1/2 to 1 tsp next time and try a cold udon version. I also prepared a miso version by diluting the broth I made below in a 1:3 ratio with water and adding miso paste to it. When you try the freshly made noodles, the texture and flavor is so so so......handmade(?), unique(?), bouncy (haha it's hard to describe), I guess all the arm grease and time that went to making this was worth it!
Matcha Udon Noodlesadapted from instructables.com
Noodles (Sanuki style)
2 1/2 cups bread flour (plus more to dust)
1 1/2 cups all purpose flour
3 tsps salt
1.5 cups water, at room temp
1 tsp culinary grade panatea matcha (for 1/2 the dough)
5-8 dried shiitake mushrooms, rehydrated in 2 cups water overnight
1 5x5" piece of kelp (aka konbu or dashima)
3 cups water
10 pieces dried shrimp
10 pieces dried anchovies
1-2 tbsps soy sauce (or to taste)
1 tbsp mirin
- Noodles: dissolve salt in the water and set aside. Mix the flours together in a large bowl. Add salt water to the flour and mix with your hands until a shaggy dough is formed. If it doesn't come together, you can add a little water each time. The dough will feel hard and crumbly, just try to knead it so it comes together.
- Put the dough in a gallon size zipper bag and stomp on it until it is flattened. Like use your feet and stomp! I seriously tried to knead with my hands and a kitchen aid mixer, but the dough is just too hard. Once it has flattened. Take it out of the bag and separate the dough into two pieces. For one half, I kneaded in 1 tsp matcha. This will be difficult and it will looked streaky (but no worries, it will blend all together with subsequent stomping)
- It will still be hard at this point. So with half of the dough, roll it up like a cinnamon roll and place it back in the bag to stomp and flatten. I alternated between the two halves of the dough, so that I could give the dough a rest for 10-15mins if it was too difficult to work with. You'll be stomping on this about 5-6 times until the dough is really smooth and rubbery
- On the last flattening/stomping, pinch the edges of the dough together to make a ball, it may not come together on the bottom but as long as the top is smooth, it's okay. Wrap the dough in seran wrap tightly and place in a warm area for 2-3 hours. I preheated my oven slightly and switched it off to mimic a really hot summer.
- While the dough rests, time to make the broth! In a large pot, place rehydrated shiitake and the water it was soaking in, kelp, 3 cups water, shrimp and anchovies. Bring to boil and let it simmer for 15 mins. Add soy sauce and mirin and adjust to taste. Fish out the shiitake to slice up and use for later and then strain your broth.
- Now the dough should be well rested (you can test this by checking if it remains indented after you poke it)! Dust your work area with a generous amount of bread flour. Working with one ball of dough at a time, roll to a rectangle that is 3mm thick. Fold the long edges in like you would fold a letter in thirds to put in an envelope. Cut 5mm thick strips for noodles. Toss cut noodles in bread flour so they don't stick.
- To cook the noodles, bring a large pot of water to boil and then place them in there for 7-8mins. Separate them with chopsticks at the start and middle of boiling because they can stick together. Drain and serve with the broth, plus toppings including green onions, naruto (Japanese fishcake), mushrooms or eggs
- You can store the cut noodles in the fridge for 2-3 days.