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 the 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.
We usually choose more than two kinds of ingredients from dried kelp, bonito flakes, and naturally dried shiitake mushrooms.
The combination is like below.
・Dried kelp and bonito flakes ( The most popular combination.)
・Dried kelp and naturally dried shiitake mushrooms ( If you don’t eat animal products, choose this combination.)
・Dried kelp, bonito flakes, and naturally dried shiitake mushroom ( The most gorgeous combination )
※It is usual that dried kelp is a must, and you choose one or two from bonito flakes or naturally dried shiitake mushrooms.
※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.
240 grams / 8.5 oz (1 1/2 cups, less 1/2 Tablespoon) All-purpose flour
102 grams / 3.6 oz (1/4 cup and 3 Tablespoons) Water
16 grams / 0.56 oz (3/4 Tablespoon) Salt
Corn or potato starch for dusting surface and dough
Hot Udon soup
1ℓ / 33.81 us fl oz Water
10g Dried Kelp
10g Bonito flakes
1 Tbsp Sugar
2 Tbsp Mirin
2.5 Tbsp Light soy sauce
0.8 tsp Salt
#Refer here about Kelp
Do not use Nori seaweed because both Nori and Kelp are kinds of seaweed, but their uses are completely different.
Shicimi (Japanese spice)
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 (240 g/8.5 oz all-purpose flour, 16 g / 0.56 oz salt, 102 g / 3.6 oz water) of udon making individually with two small cups and bowl.
2) Presoak 10g dried kelp ( and 10g naturally dried shiitake mushrooms if you use ) in a pot of 1 liter water.
*If you use Instant Japanese dashi (soup) powder, you need not do this work.
- Making udon noodles
- Making the hot udon soup
- Cutting the noodles
- Explaining cooking, preparation, and condiments for garnish
As ｗe’d like to know before class which ingredients you’ll prepare for broth making so that we can proceed with our class smoothly, it’s helpful for us if you visit here to answer the questionnaire.