I recently made some udon noodles. (By recently, I mean a month ago ) It was fun, but a little difficult.
My first problem was that I did not blend the flour and water properly, so the dough was too dry. I tried to fix this by adding extra water, but it didn't blend well with the dough. I had to knead the dough for a long time before everything finally blended.
After I finally formed the dough, I rolled it out until it was flat and then I folded it and put it inside a plastic bag like this:
Then I wrapped a towel around the plastic bag and stepped on it until the dough was flat:
(Is it just me, or do my legs look ENORMOUS in this picture? )
I repeated the what I call "foot kneading" process over and over for 30 minutes. After that, I took the dough out of the bag and rolled it out again:
It was supposed be rolled out to 1/8 of an inch thick, but the dough was so stretchy that I couldn't roll it any thinner than 1/2 of an inch.
The dough needs to be rolled out into a square shape and then folded into thirds (like an accordion) and then cut into 1/8 inch "slices". After that, I almost had my completed noodles. Next I boiled them in hot, salted water, cooled them in cold water, and then put them into a bowl to store them in the refrigerator. Here is a picture of my completed noodles:
It was a lot of work, but I will gladly make udon noodles again.
When I cooked them I made them with broth:
I also pan-fried them with unagi sauce:
They were so delicious that I almost forgot to take a picture!
)
