Udon Recipe

Make the dough

Measure 3 cups all-purpose flour into a large mixing bowl. Dissolve 1 tablespoon kosher salt in 1 cup cold water (add ice if your kitchen is warm to keep the water very cold). Slowly pour the salted water into the flour while stirring with chopsticks or a wooden spoon until a shaggy dough forms.

Knead

Turn the shaggy dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough feels too dry, sprinkle a teaspoon of water at a time; if too sticky, add a little flour. The dough should be supple and slightly tacky but not sticky.

Rest and compress

Shape dough into a rectangle or ball, wrap tightly in plastic wrap, and place a heavy object (or press under a cutting board) for 30 minutes to compress the dough — this makes the texture chewier. Then let it rest at room temperature for another 30 minutes (total resting 60 minutes).

Roll and cut

Lightly dust a work surface with flour. Roll the dough into a rectangle about 1/8–1/4 inch (3–6 mm) thick. Fold the rectangle lightly into thirds or dust and roll without folding, then use a sharp knife to cut strips about 1/4 to 3/8 inches (6–10 mm) wide for classic thick udon. Unfold the strips and dust with flour so they don't stick.

Cook noodles

Bring a large pot of water to a vigorous boil (use at least 4–6 quarts of water). Add the udon noodles and stir immediately to prevent sticking. Fresh udon cooks quickly — 8–10 minutes depending on thickness. Test one strand for tenderness: it should be tender with a slight chew (al dente to slightly softer). Drain, then rinse briefly under cold running water to remove surface starch and stop cooking if using in cold preparations; if serving hot, you can briefly dip in hot water to reheat after rinsing.

Make kombu dashi

Place 6 cups water and 6 g kombu in a medium pot and let soak for 20–30 minutes if time allows (cold soak improves flavor). Slowly heat the water over medium heat and just before simmering (tiny bubbles around kombu, not a rolling boil), remove the kombu to avoid a slimy bitterness (about 5–10 minutes of heating).

Add bonito

Add 20 g bonito flakes, bring to a gentle simmer for 30 seconds to 1 minute, then remove from heat and let the bonito sink for 2–3 minutes. Strain the liquid through a fine mesh sieve or cheesecloth into a clean pot — this is your light dashi.

Season the broth

Return the dashi to the pot, add 3 tbs soy sauce, 2 tbs mirin, 1 tsp sugar, and 1/2 tsp salt. Warm gently over low heat just until fragrant and combined (do not boil vigorously to preserve the delicate dashi flavor). Taste and adjust soy or salt as needed.

Prepare toppings

If using soft-boiled eggs: bring a small pot of water to a boil, add eggs and cook 6–7 minutes for custardy yolks, then transfer to ice water and peel. Slice scallions thinly and slice kamaboko. If using tempura, prepare per package or recipe and keep warm/crispy.

Reheat noodles (for hot udon)

If you rinsed noodles in cold water earlier, bring a pot of water to a simmer and briefly dip the drained noodles in the simmering water for 30–60 seconds to reheat, then drain well.

Assemble bowls

Divide cooked udon noodles evenly among 4 bowls. Ladle hot broth over the noodles (about 1.5 cups broth per bowl). Arrange toppings: sliced kamaboko, halved soft-boiled egg, tempura or tofu, and scatter sliced scallions. Sprinkle toasted sesame seeds and a pinch of shichimi togarashi if using.

Serve

Serve immediately while hot. Provide extra soy or shichimi at the table. Leftover broth and noodles can be refrigerated separately for up to 2 days; reheat gently to serve.