Cooking Classes in Japan: Make Udon and Tempura in Tokyo!

Step 1

Dissolve salt in water.Add salt water to flour little by little. Mix with both hands until the mixture becomes like rough powder. Place into a plastic bag and leave for 10-20 minutes.Remove the dough from the bag and knead it into a ball. Put it back in the plastic bag.Step on the plastic bag with the dough inside for about 3 minutes. Remove the dough from the bag and knead into a ball. Put it back in the plastic bag and leave for 20 minutes.Sprinkle flour on your workstation. Using a rolling pin, flatten the dough evenly until it’s about 3mm thick.Sprinkle more flour on the flattened dough and cut into 3mm wide strips.Bring water to boil in a large pot, about 3-4L of water per 250g of udon noodles. Cook noodles for about 7-12 minutes. Noodles should be cooked al dente – soft but not mushy. Pat dry.

Step 2

In saucepan, combine ingredients and bring to simmer.Serve with udon noodles and garnish with chopped green onion.