
by Chef Shigeru from Club Med Tomamu
Ingredients
Noodles
- 500g Hokkaido flour
- 15g salt
- 230ml water
Soup
- 200ml mentsuyu soup base
- 200ml water
- 40g grated ginger
- 40g spring onions
- 5g cut nori seaweed
- 4 sheets of bamboo leaf
Serving size: 4 people
Instructions
- Dissolve salt in the water, add the salted water to the flour and mix well.
- Form a ball with your hands and take it out onto a flat surface.
- Knead the dough using the base of your hand for about 8 minutes.
- Wrap the dough in cling wrap and rest for 30-60 minutes.
- Remove the wrapping and place the dough on a work surface that is dusted with flour.
- Using a rolling pin, roll out the dough, occasionally rotating it 90 degrees and dusting the dough.
- When the dough becomes 2 mm thick, fold it a couple of times so that it is easier to cut.
- Cut the dough into 2 mm thick pieces.
- Boil the fresh Udon Noodles for about 10-12 minutes. Serve with the soup.
Download recipe here