RECIPE Homemade Udon

🍜 26 October 2023, Thursday 

My boy loves udon. My husband and I, not a fan. 

I had to try making it at home, and because it has a little tapioca flour, the texture is QQ, my boy loves this. 

It was gotten off a Chinese/Taiwanese blog I cannot recall which  

Handmade Udon: (1 portion) 

140g water

5g salt 

Stir to dissolve the salt in the water. 

50g Tapioca flour 

250g AP flour 

Measure this in a bowl and drizzle in the salt water in 2 batches. Adjust the water amount accordingly. Stir to mix into shaggy dough, rest 30 min. 

Knead dough til shiny (might take 8 min) 

Cling wrap and rest 60 min. 

Roll to 3mm thick, slice 3mm wide. Making sure to flour it well. They tend to stick. 

To cook: 

In a pot, bring some water to boil, add salt. 

Cook the strands of udon til they float, remove and dunk in cool/ice water. 

Drizzle oil (sesame or garlic or onion) and stir through, eat immediately, when cooled and kept, strands would stick. Reheating it would make it lose the QQ texture.

Uncooked dough/noodles can be kept in fridge for 1-2 days,(possible to vacuum pack them too) they might stick, or can be kept in freezer for up to 4 days. I decided to stick them in my dehydrator. 

Overnight they dried up and hardened. I had them too long this time and had to break them in order to fit in my container. Will make shorter strands next time. I haven’t yet cooked them from dry. Will try next week - hope it works and the texture maintains! 

UPDATE: I just cooked the dehydrated udon. Nope. The texture changed. It still received the thumbs up from the boy but I feel it was nicer when it was freshly made and cooked. 

Might try the freezer method next. 

Bon Appetit!! 😋