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Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, my grandmother's diy udon noodles. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

My Grandmother's DIY Udon Noodles is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. My Grandmother's DIY Udon Noodles is something that I have loved my entire life.

Udon is a thick and chewy type of Japanese noodles that's easy to make at home. Drain the noodles of excess water. Now your udon noodles are ready for the special Curry Sauce.

To get started with this recipe, we have to prepare a few ingredients. You can have my grandmother's diy udon noodles using 4 ingredients and 22 steps. Here is how you cook that.

The ingredients needed to make My Grandmother's DIY Udon Noodles:

1. Prepare 200 grams White flour
2. Make ready 2 tsp Salt
3. Take 75 ml Water
4. Prepare 1 Flour for dusting (flour or katakuriko)

Place water and butter in a large, deep skillet and bring to a boil; stir in bacon and return to a boil. Steps for making udon noodles at home from dough ingredients to mixing it, cutting it and then finally cooking it. Add the salted water in the bowl and mix with flour well by hands. Homemade Udon (Sanuki Style): Udon is a glorious type of Japanese noodle – thick, chewy, and delicious in its simplicity.

Instructions to make My Grandmother's DIY Udon Noodles:

1. Combine the flour and salt in a bowl. Add half the quantity of water.
2. Mix the flour that has been saturated with water in the center of the bowl. Gradually add water and mix into the center so that the mixture takes on the appearance of panko.
3. Squeeze and knead the fine crumbs together to form a lump. Add water if necessary, but not too much.
4. It will eventually form into a cohesive ball.
5. Put in a plastic bag and knead with your feet. This adds elasticity and gives a chewy texture to the noodles! It is possible to mix with your hands, if you put enough strength into it.
6. The dough will spread out as you knead, so bring the dough together from time to time and knead for 10 minutes (as seen in the photo, I kneaded the dough by folding it in, and peeled off the plastic each time).
7. Roll the dough into a ball. Wrap in plastic wrap or leave it in the bag, and let rest for over an hour (leave it as is).
8. Since it's already in the bag, flatten the dough with your hands and spread it out slightly.
9. Leave the dough in the plastic bag and roll out with a rolling pin, Wrinkle marks from the plastic may transfer to the dough, so peel it off occasionally (I rolled out the dough to the size of the bag).
10. Remove from the bag. Dust your work surface, the rolling pin, and the udon dough with flour using your hands and rub in (I used wheat flour this time). As my cutting board is small, I spread out the plastic bag and lay it on top of it.
11. Roll out the dough on your work space. Dust your workspace, rolling pin, and the dough with flour well so that they don't stick. Wrap the dough around the rolling pin, flip it over, and spread the dough out evenly to the four corners (it's easy to turn the dough over if you roll it around a rolling pin).
12. I rolled out the dough to the size of the bag. My cutting board and rolling pin are small, but I was able to roll it out into a long oval.
13. When the dough is rolled out to your preferred thickness, fold into three or four, and slice from the edge with a knife (I folded into three).
14. Sprinkle flour on the cut strips and loosen them apart (the cut edges are prone to sticking, so be careful).
15. All the noodles have been cut. While cutting, I started making them a bit fatter so the thickness of the noodles varies somewhat. When they're boiled you'll notice the difference, so please try to keep them to a uniform thickness.
16. In a pot, bring plenty of water to the boil.
17. Drop the loosened strands into the boiling water. Keep the pot boiling and stir occasionally so the strands don't stick (I only have a small pot, but it's best to use a large one).
18. If the pot looks like it's about to boil over, add 50 ml of water. It'll prevent the pot from boiling over, but it'll also decrease the temperature of the water, so don't add too much! You could also lower the heat.
19. Boil the noodles for 8-10 minutes, and once the strands float to the surface, bite into one to check the texture. If it has cooked through, they're done.
20. You could drain the water and wash in cold water for chilled noodles, or serve the noodles in a hot broth. Serve whichever you prefer (I ate the noodles cold).
21. I made the noodles for the first time in a while and cut the strands thickly, but they took forever to boil and were difficult to eat. They were delicious, but my jaws were exhausted from the chewing.
22. My father gave me a kneading bowl, and so I made these this weekend. FYI, I made the noodles with 850 g of all-purpose flour. The bowl is pretty big.

Make sure you gently spread the noodles evenly in the water and watch for noodles that try to stick to the bottom. When you pull the noodles out of the water, they should hang. The udon noodles were served with mountain yam and raw egg as a rich sauce. Sitting on a tatami floor at a traditional low table, we swirled, stirred Once home, I did a little research in my Japanese cookbooks and found a recipe for udon in Shizuo Tsuji's classic, Japanese Cooking: A Simple Art. Sweet & savory chicken bulgogi and thick udon noodles stir fry together… YUM!

So that is going to wrap this up for this special food my grandmother's diy udon noodles recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!