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Homemade udon noodles with dipping sauce and broth.

These noodles are best served cold, as is, on a hot summers day. Although, of course, you could use this as a base for anything that you would use noodles in, and leave out the sauce and toppings. 
These can also be made as soba noodles by using 4 parts buckwheat flour to 1 part wheat flour. 
Course Main Course
Cuisine Japanese
Prep Time 3 hours
Cook Time 10 minutes
Total Time 3 hours 10 minutes
Servings 6

Ingredients

  • 1 kg flour I used wholewheat, but if you are pushing it through a pasta machine then sift out the big bits of bran first.
  • 2 large eggs
  • 1 1/2 cups water (approx)
  • 3 tbsp salt

Toppings

  • 2 sheets roasted nori, cut into strips
  • 1 cup bean sprouts
  • 1/2 cup chopped spring onions
  • 7-spice (sichimi) to taste

Broth

  • 8 cups dashi If using granules - 1/2 tsp per cup of water.
  • 2 tsp salt
  • 6 tbsp naturally brewed soya sauce
  • 2 tbsp sugar
  • 2 tbsp mirin or 1 tbsp sugar extra

Dipping sauce

  • 2 1/2 cups dashi
  • 1/2 cup naturally brewed soya sauce
  • 4 tbsp mirin
  • 1 tsp sugar
  • 30g (about 1 tightly packed cup) bonito flakes

Instructions

  • Made a well with the dry ingredients, and put the wet ingredients in the middle. Knead vigorously, and adjust the amount of water you use until you get a smooth, soft but firm dough. The dough should have a similar feel to your earlobe. 
    Knead for at least 15 minutes.
  • Cover with plastic wrap and leave for 2-3 hours for the gluten to activate. 
  • Roll out the dough on a floured surface, and slice into thin strips with a sharp knife. I put a flat straight surface on top (such as a piece of cardboard) as a guide and used a pizza roller. 
  • Put a sieve in a pot of rapidly boiling salted water and cook in batches (inside the sieve), agitating the sieve to keep the water moving and the noodles from sticking, for about 3-4 minutes, until al-dente. Rinse under cold water, and set aside.
  • If using a broth - Combine all the ingredients and bring to a simmer - avoid boiling the broth.
    If using a dipping sauce - bring to s simmer all the ingredients except the bonito flakes - add once the sauce is simmering, stir through, leave for 10 seconds and then strain out and discard the bonito flakes.
  • You can assemble the noodles in a bowl, pour the broth over and top with the toppings, or, as shown in the photo, arrange noodles, nori, spring onion, sprouts and sichimi on a plate, with dipping sauce alongside.