Homemade Teuchi Udon Noodles
|Udonko||10 1⁄2 Ounce (300g, Wheat Flour w/ protein content 9.0~9.5%)|
|Salt||1⁄2 Ounce (15g)|
|Water||1⁄2 Ounce (130ml)|
|Potato starch||50 Gram|
|Mentsuyu||1 Cup (16 tbs) (Noodle Soup)|
|Grated ginger||1 Tablespoon|
|White sesame seeds||1⁄2 Tablespoon, grated|
1. Add salt to water for kneading flour. Dissolve the measured salt in water completely.
2. Sift the wheat flour into a large bowl. Roughly flatten the flour with your fingers.
3. Gradually mix in 2/3 of the salt water. Toss with fingers and moisten the flour evenly.
4. The dough softness depends on the humidity, temperature and quality of wheat flour. So gradually add the salt water and adjust as you go.
5. Add rest of the salt water leaving 1 tbsp, just in case you need to adjust the moisture.
6. Give it a quick mix with your hand.
7. Scoop the flour with your hands and mix until its crumbly.
8. If the dough is too dry and powdery add the remaining salt water.
9. Press the crumbled mixture with your hand and fold it into a dough.
10. Put the dough in a zip lock poly bag and fold the bag from the middle.
11. Knead the dough using a rolling pin. Use your body weight to press the dough.
12. Gradually shift the rolling pin until the dough is spread all over the bag.
13. Roll the dough in the bag and turn the dough to 90 degrees.
14. Fold the bag into the middle and roll the dough into a sheet.
15. Repeat the kneading process 5-6 times. It will take about 10 minutes to get a smooth even texture.
16. To see if the dough is smooth, remove it from the bag and check. If it needs extra kneading, repeat the process.
17. Press the dough into 1 inch thickness and rest it in the bag for 10 minutes.
18. Place the dough on a board with the smooth surface down.
19. Press it with your palm to get even thickness.
20. Fold the edges of the dough towards the center. Be careful not the leave any air in the dough. Rotate and shape the dough into a ball.
21. Replace the dough in the bag and leave it at room temperature for 2 hours for fermentation.
22. To make the udon noodles, spread the corn starch on the pastry board and put dust on top of the dough.
23. Apply your body weight to press the dough with a rolling pin. Press half of the dough away from you and half towards yourself.
24. Rotate the dough by 90 degrees and repeat the process.
25. Rotate the dough and roll out half of the dough away from you and half towards you.
26. Rotate it by 90 degrees and repeat the process.
27. Roll up the dough around the pin and roll it down on the pastry board.
28. Rotate the dough by 90 degrees and repeat the process.
29. Roll the dough evenly to form a square and make sure it has 1/8 inch thickness.
30. Apply corn starch over the dough and roll it over the rolling pin.
31. Spread corn starch over the cutting dough and place the dough on the surface.
32. Put generous amount of starch on the dough and fold it and put on the starch flour again.
33. Fold it and make sure not to overlap without the flour as the flour sticks very easily.
34. Place the baking sheet near the cutting board. Add more corn starch over the folded dough.
35. Position the knife vertically over the creases and cut into noodles.
36. Shake off the extra starch and place the noodles on the baking sheet.
37. Put half of the noodles in a pot of boiling water.
38. Gently stir with chop stick so that the noodles doesn't stick to the boom of the pot.
39. When the water starts to boil, lower the flame, cover the pot with a lid and let it simmer for 13-15 minutes.
40. Pick up a noodle and place in a bowl of water. Taste it to see if the texture is as you like.
41. Take the pot to the sink, strain and rinse the noodles under running water.
42. Use of cold water helps to prevent the noodles from getting gluey, sticking together and improves the texture.
43. Strain the noodles well and serve them on a dish.
44. Enjoy the noodles as soon as possible or it will become soggy.
45. Spring onions, grated ginger and sesame seed go well with the ginger.
Note: It was 75°F (24°C) on the day of shooting and the fermentation time depends on the temperature. To get the rough idea for fermentation time, rest the dough in a plastic bag for 2 hours in spring and fall, 30 to 60 minutes in summer and over 3 or 4 hours in winter.