We kindly ask you to prepare the following ingredients and equipment.
If you have anything not to be able to prepare, let us know in advance and we´ll be happy to suggest the substitution.
Make sure to weigh each ingredient for udon such as flour, salt, and water individually properly before the class.
We use grams in our recipes because udon making needs to weigh the amount accurately.
Please prepare a Scale as possible as you can.
About Udon Noodles
8 to 10 % protein content flour is needed for chewy udon making.
That is all-purpose flour.
But if you cannot prepare all-purpose flour, you can substitute the mix of cake flour and bread flour, half and half.
About Japanese soup stock
Japanese soup stock needs Umami (savory flavor), and two kinds more ingredients at least are needed to make umami.
The ingredients you use when you make umami are dried kelp, bonito flakes, and dried shiitake mushroom.
Three kinds are the best but you can choose two items from three kinds.
The combination is like below.
・Dried kelp and bonito flakes ( We usually choose this combination.)
・Dried kelp and dried shiitake mushroom ( If you don’t eat animal products, choose this combination.)
・Dried kelp, bonito flakes, and dried shiitake mushroom ( This choice is the tastiest. )
※Dried kelp is a must, and you choose one or two from bonito flakes and dried shiitake mushroom.
※If you cannot find out dried kelp and bonito flakes or dried shiitake mushroom, you can substitute instant dashi powder, but try to use the authentic ingredients if possible.
Instant soup stock powder includes all of them and easy to use but the taste is definitely different between the authentic broth and the instant soup stock powder.
240g (2 cups) All-purpose flour
103g (1/2cup minus 1tsp) Water
16g/ 1 Tbsp Salt
Corn starch or potato starch for dusting surface and dough
200g (3/4 cup and 3Tbsp) Water
2g ( 1 inche square ) Dried kelp (kombu)
8g (a large handful) Bonito flakes or 1 piece dried natural shiitake mushroom
1 tsp Instant dashi powder (substitution of the authentic ingredients)
3 Tbsp Soy sauce
3 Tbsp Mirin
1 Tbsp Sugar
#Refer here about Dried kelp
You cannot use Nori seaweed (Laver) for broth making.
Nori is used for sushi and rice ball.
Be sure to buy “Dried kelp”.
2 Bowls (different size is needed)
2 small cups
Scale or Measuring cups
Plastic bag (45cm x 50cm / 18 in x 25 in)
Sheets of newspaper
1 medium-sized towel
Plate for udon noodles
Long chopsticks or tongs
Make sure to do the following preparation before class.
1) Weigh each ingredient (240g all-purpose flour, 103g Water, 16g Salt) of udon making individually.
2)Prepare a small pot.
Presoak 2g (2 inches square) dried kelp in a pot of 200g of water.
※If you use dried shiitake mushroom, presoak a piece of dried shiitake mushroom as well.
※If you use Instant Japanese dashi (soup ) powder, you need not do this work.
- Making udon noodles
- Making the dipping sauce
- Cutting the noodles
- Explaining cooking, preparation, and condiments for garnish