Sanuki Udon, the most popular type of Japanese thick noodle, originated in Kagawa Prefecture. It seems that as there was not enough water to plant rice in Kagawa, they preferred udon made from wheat, which doesn’t require as much water.
By using a bread maker, you don't have to knead the dough to get perfect noodles. This is a clever escape from kneading yet a convenient way to make your own original Udon with ease.using a bread maker, you don't have to knead the dough to get perfect noodles. This is a clever escape from kneading yet a convenient way to make your own original Udon with ease.
Compared with dry spaghetti: 1 serving (100 g)
1 Mix bread flour, cake flour and salted lukewarm water into the bread maker. After that select "NO. 9: Bread Dough" and press "Start".
*When done, wrap it in plastic wrap and let it rest an hour.
2 Dust your worktop with cake flour, roll the dough to about 3 mm thick. Fold and cut depending on your preference.
3 Boil for 10 minutes and then rinse with cold water. Then add the Mentsuyu before eating.
*You may use other devices with these recipes. The ingredients change depending on what you use.
Put 1 1/4 cup of water, 1/2 cup of soy sauce, 4 tbsp of sweet cooking rice wine, and 1 tsp of bonito stock into a heat-proof bowl. Heat it in a microwave oven for 3 minutes.