Japanese Udon is a beloved dish known for its thick, chewy noodles and comforting dashi broth. Whether you’re a seasoned cook or trying your hand at Japanese cuisine for the first time, this recipe will guide you through creating authentic Udon noodles and a rich, umami-packed broth. Serve it as an appetizer or a light meal, and let the flavors transport you to Japan!

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Ingredient Tips & Equipment Information

Ingredients:
- Use all-purpose flour for the noodles, and don’t skip the cornstarch or potato starch for dusting—it prevents sticking when rolling and cutting the dough.
- For the broth, source high-quality kombu and bonito flakes (katsuobushi) for authentic dashi flavor.
- Choose a premium soy sauce and mirin to enhance the depth of the broth.
Equipment:
- Mixing bowls, a rolling pin, a sharp knife, and a large pot are essential.
- Optional: Use a pasta machine for evenly cut noodles.
Measuring Tips:
- Use accurate measuring cups and spoons for precise ingredient ratios. A kitchen scale can also ensure the perfect noodle texture.

How to Make Japanese Udon

1. Making Udon Noodles

Prepare the Dough: In a large bowl, mix 4 cups of all-purpose flour with 2 teaspoons of salt. Gradually add 1 ½ cups of water, mixing until a crumbly dough forms. Knead for 10 minutes until smooth and elastic.
Rest the Dough: Cover with plastic wrap or a damp cloth and rest at room temperature for 1–2 hours.
Roll and Cut: Dust a clean surface with cornstarch. Roll out the dough to ¼ inch thickness, fold into thirds, and cut into ¼ inch-wide strips. Dust noodles lightly with cornstarch.
Cook the Noodles: Boil a large pot of water, cook noodles for 10–12 minutes, stirring occasionally. Drain and rinse under cold water.

2. Preparing the Dashi Broth

Make the Dashi Stock: Soak a 10 cm square of kombu in 5 cups of water for 30 minutes. Heat over medium, removing the kombu just before boiling.
Add Bonito Flakes: Simmer for 2–3 minutes with 1 cup of bonito flakes. Strain through a fine sieve.
Season the Broth: Return broth to the pot. Add 3 tablespoons soy sauce, 2 tablespoons mirin, and 1 teaspoon sugar. Simmer for 5 minutes.

3. Assembling the Udon Dish

Heat the Noodles: Briefly dip noodles in boiling water if they’ve cooled.
Serve and Garnish: Divide noodles into bowls, ladle hot dashi broth over them, and garnish with toppings like scallions, tempura, boiled eggs, or nori.

FAQ: Frequently Asked Questions

Can I use a different type of flour?

Yes, bread flour or a mix of bread and all-purpose flour can create a chewier noodle texture.

Can I make this gluten-free?

Gluten-free udon is challenging but possible with alternative flours like rice flour and xanthan gum. The texture will differ.

How long do homemade udon noodles last?

Fresh noodles can be stored in the refrigerator for up to 2 days or frozen for up to a month.

What can I substitute for bonito flakes?

Dried shiitake mushrooms are a good vegetarian alternative to bonito flakes.

Is there a shortcut for the broth?

Pre-made dashi powder is a quick alternative but may lack the depth of homemade broth.

More Tips for Making Japanese Udon

Variations: Add protein like shrimp tempura or grilled chicken for a heartier dish.
Pairings: Serve with a side of pickled vegetables or Japanese green tea.
Shortcuts: Use store-bought fresh or frozen udon noodles to save time.
Creative Twists: Try a spicy miso-based broth for a modern twist.

Troubleshooting

Sticky Dough: Add a bit more flour while kneading to avoid sticking.
Overcooked Noodles: Monitor the cooking time carefully and rinse noodles under cold water immediately after cooking.
Cloudy Broth: Avoid boiling the kombu and bonito flakes to maintain clarity.

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