Sanuki Udon

🛒 Ingredients

• Wheat Flour 150 g · 546 kcal
• Kombu (Dried Kelp) 5 g · 1 kcal
• Katsuobushi (Dried Bonito Flakes) 10 g · 33 kcal
• Soy Sauce 24 g · 13 kcal
• Mirin (Sweet Rice Wine) 16 g · 38 kcal
• Green Onions (Scallions) 10 g · 0 kcal

👨‍🍳 Instructions

1. Combine wheat flour and salt in a large bowl. Gradually add water, kneading vigorously until a firm, smooth dough forms.
2. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30-60 minutes.
3. Roll out the rested dough to a thickness of about 2-3 mm on a lightly floured surface. Fold the dough and cut it into wide, thick noodles (udon).
4. To make the dashi broth, soak kombu in water for 30 minutes, then heat gently. Just before boiling, remove kombu and add katsuobushi.
5. Simmer for 1-2 minutes, then strain the broth to remove katsuobushi. Season the strained dashi with soy sauce and mirin to create the udon tsuyu.
6. Bring a large pot of water to a rolling boil and cook the fresh udon noodles for 8-10 minutes until tender. Drain thoroughly.
7. Place the hot udon noodles into a serving bowl. Pour the hot udon tsuyu over the noodles and garnish with chopped green onions.