Sanuki Udon Recipe
Ingredients: Wheat Flour, Water, Tapioca Starch, Salt, Wheat Gluten
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough Ingredients
Dusting Ingredients
Method
Prepare the Dough
- 1
Mix the Dry Ingredients
In a large mixing bowl, combine the wheat flour, salt, and wheat gluten. Mix thoroughly until well blended.
- 2
Add Water
Gradually add the water to the dry ingredients while stirring. Continue to mix until a rough dough begins to form.
- 3
Knead the Dough
Transfer the dough to a clean, floured surface. Knead the dough for about 10-15 minutes until it becomes smooth and elastic.
- 4
Rest the Dough
Wrap the kneaded dough in plastic wrap or cover it with a damp cloth. Let it rest for at least 30 minutes at room temperature.
Shape the Udon
- 5
Roll Out the Dough
After resting, divide the dough into four equal portions. Take one portion and roll it out into a rectangle about 1/4 inch thick on a floured surface.
- 6
Cut the Udon Noodles
Using a sharp knife or pizza cutter, cut the rolled-out dough into strips about 1/4 inch wide to form udon noodles.
- 7
Dust with Tapioca Starch
Sprinkle the cut noodles with tapioca starch to prevent them from sticking together.
Cook the Udon
- 8
Boil Water
In a large pot, bring water to a rolling boil. Use about 4-5 quarts of water for cooking the noodles.
- 9
Cook the Noodles
Carefully add the udon noodles to the boiling water. Cook for about 8-10 minutes or until the noodles are tender but still chewy.
- 10
Drain and Rinse
Once cooked, drain the noodles in a colander and rinse under cold running water to stop the cooking process and remove excess starch.