A warm welcome to our online udon making class from Osaka, Japan.
We kindly ask you to prepare the following equipment and ingredients.
If you don’t have anything, let us know in advance and
we´ll be happy to suggest the substitution.
we´re using grams in our recipes because udon making needs to weigh amount accurately.
Please prepare a Scale if possible.
Make sure to do the following preparation before class.
・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.
・Presoak 2g (50mm/2 inches square) dried kelp in 200 g/7 oz water in a small pan.
※If you use Instant Japanese dashi (soup ) powder, you need not do it.
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
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
200g / 7 oz (3/4 cup + 1 Tablespoon) water
*50mm x 50mm (2in x 2in) piece dried kelp (kombu) (presoaked in 7 oz of water for at least 10 minutes)
*8 grams (a large handful) bonito flakes or 4 grams (1 piece ) dried natural shiitake mushroom
*1/4 Tablespoon Instant dashi powder ( if you don’t use kelp and bonito flakes)
50 milliliters (3 Tablespoons) soy sauce
50 milliliters (3 Tablespoons) mirin
15 grams (1 Tablespoon) light brown sugar
green onion or scallions
- Making udon noodles
- Making the dipping sauce
- Cutting the noodles
- Explaining cooking, preparation, and condiments for garnish