Main

Sanuki Udon

Name: Sanuki Udon
Total time: 1h
Yield: 4 servings
Cuisine: Japan
Ingredients: 500g strong flour; 250ml water; 25g salt; 2L dashi; 1/4 cup light soy; 2 tbsp mirin; Spring onion; Tenkasu; Grated ginger

Kagawa's famously chewy thick udon, served kake-style in hot dashi or bukkake-style with a chilled dip.

1h 4 servings Medium

Ingredients

• 500g strong flour
• 250ml water
• 25g salt
• 2L dashi
• 1/4 cup light soy
• 2 tbsp mirin
• Spring onion
• Tenkasu
• Grated ginger

Method

Step 1 of 425%

Mix salted water into flour; knead, rest and stomp under a cloth to develop chew.

Swipe left/right to change step

1
Mix salted water into flour; knead, rest and stomp under a cloth to develop chew.
2
Roll and cut 5mm noodles; boil 10–12 min.
3
Warm dashi with light soy and mirin.
4
Serve udon in hot broth topped with tenkasu, ginger and scallion.