Isn’t it amazing that you can use salt, flour, and water to make such a wide range of textures just by changing the thickness, mixing order, and cooking method. Noodles and dumplings all have the same three ingredients the flavor and texture comes from how you handle them. Just lovely thank you.
and bread and so many other very different things by just varying proportions and adding or replacing some ingredients....I think about this all the time, it's fascinating..
Today, with only those three ingredients at hand I went searching for recipes and made roti bread for the first time and it was fantastic, and surprisingly easy. I have run out of noodles, so came to see how to make them...same ingredients! Different texture and prep. Tomorrow’s dinner!
These turned out so good! I found them a bit too dry (maybe because our flour is different), but I simply added more water. I boiled them for 20 minutes in order to eat it. Love this recipe!! thank you :)
If your flour is dry, it’s probably because there isn’t enough rest time. Her recipe is quite flawed. The first step when you pour salted water into the flour you should pour the water in batches while stirring the flour with your fingers to make sure all the flour are dampen evenly before you gather the flour into a ball. You should rest the dough this dry for at least 2 hour, then you can start working on it again, rest for another 2-3 hours if possible so the gluten completely relax then start rolling it out. This dough is quite tough that’s why Japanese people traditionally using their feet to step on it to knead the dough. You can also use a pasta rolling machine to roll the dough and cut it. If you try this, you’ll see the difference. Very little work and the udon will be much smoother and chewier.
It is supposed to be tough and dry and it requires at least 2 h resting time. You should try not to add water, otherwise they won't be any longer "udon" noodles. 45 gr water per 100 gr flour and 5 gr salt
You can also use this recipe to make flatbread! Butter or oil a pan and roll the dough into circles and fry it on each side for 7 minutes (or until crisp) and you made homemade flatbread! :)
I used to do that after I kept getting sick from raw flour in high school, lacks in nutrients and protein but beats thin air. when you use oat flour to make your flatbreads you really know you're moving up in the world.
I thought the dough was supposed to be super dry and tough (which is why you pit it in a bag and step on it), but your dough looks super soft and springy?
Bring a large pot of water to a boil and salt it. Add the udon and cook it until it's somewhat transparent, about 4-5 minutes. There should still be a light chew to it.
Its to build up the gluten and makes the noodle more springy, the more you fold and knead the more springy it should be, just be careful not to overwork your dough where your noodles become tough instead of springy
One of My favorite foods is Udon. Udon is a white noodle made from wheat flour. It is thick and soft. We can make noise when eating these noodles. Slurping when we eat hot Udon helps prevent us from burning our tongue.
Here is the cooking instruction, bring a large pot of water to a boil and salt it. Add the Udon and cook it until it's somewhat transparent, about 4-5 minutes. Thanks for watching!
Its the sound the guitar make when you shift ur fingers threw the chords. . Normaly edited out but left in if you want that effect when playing classic or accustic guitar
One of My favorite foods is Udon. Udon is a white noodle made from wheat flour. It is thick and soft. We can make noise when eating these noodles. Slurping when we eat hot Udon helps prevent us from burning our tongue.
Correction: there is at least 30gr too much water in this recipe. Standard hydration for most wheat based asian noodle doughs lacking eggs is 50%, max, and closer to 43% if you want something toothy without resorting to strong alkalai. Thus, for 300 gr flour you need 150 gr water for a nice pliable hand workable dough, and 120 - 130 gr if you plan to use a machine to work/roll it out (I find 43% hydration is fine). Just be sure to use corn starch, not flour, when machine rolling the final roll-out ... as much as it needs to not stick. Mixing Hack: Add your 300 gr flour, plus 6 gr kosher salt, to a food processor, pulse to mix, then turn on and slowly pour in the 130 gr cool water (about 5-10 sec) then pulse several times to finish. Upend contents into a 3L work bowl, squeeze into a uniform ball with your hands, wipe lightly with oil, then seal in a 1 pint or 1 qt tupperware for 30 mins. Run it thru the rollers on their thickest setting (mine does just under 2 mm), refold and reshape into a ball, oil, rest in sealed tupperware another 30 mins. Good to go ... no stomping required.
Don’t boil the noodles if you plan to store it in the freezer. Just keep it in freezer bag or air tight container. When you want to use it, just dump it in boiling water, straight from the freezer. No thawing needed 🤗
One of My favorite foods is Udon. Udon is a white noodle made from wheat flour. It is thick and soft. We can make noise when eating these noodles. Slurping when we eat hot Udon helps prevent us from burning our tongue.
I'm quite surprised. I thought Udon was made from rice flour. The rice flour version involves hot boiling water. Always burns my hands. I should try this recipe. 😯
Funny how many people ask how to cook noodles.... kinda weird. You might add how to boil water too. Just in case. Thank you for sharing your excellent recipe.
I went to one Japanese restaurant in Hawaii that served the best Udon that I have tasted. They used machine to knead the dough. So I used hand knead instead and the Udons turn out very nice and chewy as well.
Can I use high grade flour instead? There's no all purpose, bread or cake flour where I'm from. I understand that high grade flour has gluten midway between bread and all purpose flour.
One of My favorite foods is Udon. Udon is a white noodle made from wheat flour. It is thick and soft. We can make noise when eating these noodles. Slurping when we eat hot Udon helps prevent us from burning our tongue.
ariel pasten-not really. The ramen needs alkalinity(baked baking soda or other equivalents) and is made with much less water. The bread flour maybe better for the firmer texture of ramen.
If you want them to be even more chewy you can substitute 1/4 of the flour with potato or corn starch. Dipping them in icy water right after cooking also helps
Muqtadirul Waris you could skip it but the gluten would make it difficult to roll out. By resting the gluten relaxes and is much easier to handle. I'd recommend waiting at least 10 min
For anyone in the US confused by the 3mm thickness of the noodles, that's 0.0000328084 football fields. Thank me later!
how many buses is that?
Or 0.0056 mobility scooters
Omg thank you so much i was boutta cry n fard bc i couldnt fogure it out.
Also, how many eagles per donuts for the salt?
looool
@@gameseeker6307 XD yes
Isn’t it amazing that you can use salt, flour, and water to make such a wide range of textures just by changing the thickness, mixing order, and cooking method. Noodles and dumplings all have the same three ingredients the flavor and texture comes from how you handle them. Just lovely thank you.
no bateman
and bread and so many other very different things by just varying proportions and adding or replacing some ingredients....I think about this all the time, it's fascinating..
Today, with only those three ingredients at hand I went searching for recipes and made roti bread for the first time and it was fantastic, and surprisingly easy. I have run out of noodles, so came to see how to make them...same ingredients! Different texture and prep. Tomorrow’s dinner!
what do you mean "the flavor", everything flour tastes the same
@@mimosveta IT ABSOLUTELY DOES NOT 😂
These turned out so good! I found them a bit too dry (maybe because our flour is different), but I simply added more water. I boiled them for 20 minutes in order to eat it. Love this recipe!! thank you :)
is ypur dough too tough too?
@@iamrei5592 yup sort of!
If your flour is dry, it’s probably because there isn’t enough rest time. Her recipe is quite flawed. The first step when you pour salted water into the flour you should pour the water in batches while stirring the flour with your fingers to make sure all the flour are dampen evenly before you gather the flour into a ball. You should rest the dough this dry for at least 2 hour, then you can start working on it again, rest for another 2-3 hours if possible so the gluten completely relax then start rolling it out. This dough is quite tough that’s why Japanese people traditionally using their feet to step on it to knead the dough. You can also use a pasta rolling machine to roll the dough and cut it. If you try this, you’ll see the difference. Very little work and the udon will be much smoother and chewier.
You boiled them i a pot for 20 minutes??
Didn’t the description say for 3-5 minutes?
It is supposed to be tough and dry and it requires at least 2 h resting time. You should try not to add water, otherwise they won't be any longer "udon" noodles. 45 gr water per 100 gr flour and 5 gr salt
I love how simple it’s is and everyone has these ingredients
Lulugaming 2010 if you tried this recipe, do you have any tips or things I should do or watch out for when making this?
I did they should be little bit smaller that’s it for me
I don't know why, but watching this video is oddly relaxing and satisfying.
The Batman Of Neo-Gotham forget the floral foams and slimes This is awesome
Butw i find this kinda slow. I had to watch at 1.75 speed
I almost fell asleep watching this vid
Cooking is meditative
You can also use this recipe to make flatbread! Butter or oil a pan and roll the dough into circles and fry it on each side for 7 minutes (or until crisp) and you made homemade flatbread! :)
In India we call it Paratha. You can eat it with any kind of side dishes.
@@kanhakanhasabar6062 it is very delicious even if eaten on its own too :D so simple but very tasty
@@GardenofSomething yes😊
I used to do that after I kept getting sick from raw flour in high school, lacks in nutrients and protein but beats thin air.
when you use oat flour to make your flatbreads you really know you're moving up in the world.
these noodles are so expensive in store! i’m so happy i found a way how to make it
Thank you very much. I love Udon noodles.❤ I'm from Nürnberg in Germany/ Bavarian
Watched on 1.75x speed which made the song better too. Gonna try this recipe out this weekend, thanks!
Never expected to be able to make these with just a knife, udon is one of the best things to come out of japan.
I thought the dough was supposed to be super dry and tough (which is why you pit it in a bag and step on it), but your dough looks super soft and springy?
When you let it rest gluten bonds should be formed in the dough which makes it look like that
This recipe is very simple, takes time, but overall looks like sone restaurant quality stuff.
Thanks you for the recipe im gonna try it and compare it to the commercial one cuz in france is really pricy to get already made udon
Hey!! Did you make it?? How was it ? Please reply. I'm thinking of making it, so it would really help...
These are my favorite noodles, I will have to try this recipe!
May i know the artist of the music in the video? It’s calming
Hello, I am glad you like the music. it is Pluto by Topher Mohr and Alex Elena.
Did it! But it would be nice to know how long to boil/cook them :( i think i might have over done it
Bring a large pot of water to a boil and salt it. Add the udon and cook it until it's somewhat transparent, about 4-5 minutes. There should still be a light chew to it.
Very good. Très bien.
Are they really cut into 3mm strands, that would be thin. Those look to be 5-10mm thick
新年快樂！祝你身體健康、事事如意~🌹🌹🌹
謝謝你. 新年快樂
Thank you for this recipe how about the shelf life how long last I store uncooked in freezer or refrigerator
4:11 dont get that part...
Its to build up the gluten and makes the noodle more springy, the more you fold and knead the more springy it should be, just be careful not to overwork your dough where your noodles become tough instead of springy
Can this be stored for later use (if yes then how can it be stored) or is this ready to use only
我喜歡看你整，多謝分享，好正，我學你整👍👍
No Need To Make 悟懂。
靠咖喱烏冬 signature dish。 祝母校成功。
只知卡大，不知北大。
卡大有人才！
卡加拿大，實力太強。
One of My favorite foods is Udon.
Udon is a white noodle made from wheat flour. It is thick and soft.
We can make noise when eating these noodles. Slurping when we eat hot Udon helps prevent us from burning our tongue.
made from buckwheat flour
@@matthewhunter6421 Soba noddles are made from buckwheat flour, but udon noodles are usually made with regular wheat flour. :)
This is a good recipe I made it!!!!!!!!
How did you boil it?
Zuzka Vajbarová with boiling water?
thank you for this recipe, i'll surely try it,but i'm sorry i dont know how to cook it after making the dough😸
Here is the cooking instruction, bring a large pot of water to a boil and salt it. Add the Udon and cook it until it's somewhat transparent, about 4-5 minutes. Thanks for watching!
ok,thank you👍😊
@@Tasty_Cooking_Studio then you add to broth?
@@matsamnicfam I cook mine in the broth
@@nicolerowe8869 you can do both. You cook udon in broth for stronger flavour
easy to follow, thank you.
Thank you so much for this recipe.It is easy to make anf follow.
Does anyone know if it is possible to freeze this for later use? And how long they can be kept in the freezer if yes?
How many minutes should you knead the dough?
Yes.
this remind back at 2020 lost my job and small saving so i made noodle and some sort of sauce using flour
I’m so gonna make this
Lol I'm so thankful for this recipe. I'm gonna make this too
Thanks for sharing
Thank you for sharing and looks simple enough for me try out!🙏. Remember udon at the restaurant was kind of round shape, am I right?
The round ones are the ones that are smacked against the counter top and threaded through the fingers. That way takes a lot more talent than I have.
thank you! love the son, too :)
The ingredient is simple
I like udon... 👍👍👍
Thank You🙏 next time can you cook so we know how it looks after 😊
Can anyone share how to store these for later? Or is it ready to cook only?
Put udon in an air-tight ziploc bag and store them in the freezer
That was so relaxing to watch!
I love udon noodles.
is the ready made udon can keep for a few days? Or need to finish all?
does anyone else hear that clicking noise lmao
Yes
[ are you born 2002? By the way, what clicking noise?]
Lol hahaha i thought that was my earphone🤣
That was the guitar in the background
Its the sound the guitar make when you shift ur fingers threw the chords. . Normaly edited out but left in if you want that effect when playing classic or accustic guitar
can we make this from wheat flour
Nice thick noodles.
I always thought udon was a special flour or grain. Thanks for the lesson
I think thats soba noodles...
One of My favorite foods is Udon.
Udon is a white noodle made from wheat flour. It is thick and soft.
We can make noise when eating these noodles. Slurping when we eat hot Udon helps prevent us from burning our tongue.
Wow, it looks so appetizing
Thank you for showing this. Viewer From england.
I love noodles but how do you eat these like if there is a soup in it too and if there is how do you make it
you can make any soup, i recommend looking a JunsKitchen's recipe, then just put the noodles in :)
Cool! For how long should I cook the udon?
Thanks for showing how to make noodle.
This is great.
Have a nice day and stay safe.
Correction: there is at least 30gr too much water in this recipe. Standard hydration for most wheat based asian noodle doughs lacking eggs is 50%, max, and closer to 43% if you want something toothy without resorting to strong alkalai. Thus, for 300 gr flour you need 150 gr water for a nice pliable hand workable dough, and 120 - 130 gr if you plan to use a machine to work/roll it out (I find 43% hydration is fine). Just be sure to use corn starch, not flour, when machine rolling the final roll-out ... as much as it needs to not stick.
Mixing Hack: Add your 300 gr flour, plus 6 gr kosher salt, to a food processor, pulse to mix, then turn on and slowly pour in the 130 gr cool water (about 5-10 sec) then pulse several times to finish. Upend contents into a 3L work bowl, squeeze into a uniform ball with your hands, wipe lightly with oil, then seal in a 1 pint or 1 qt tupperware for 30 mins. Run it thru the rollers on their thickest setting (mine does just under 2 mm), refold and reshape into a ball, oil, rest in sealed tupperware another 30 mins. Good to go ... no stomping required.
Thanks.
@@shupinliu7530 You are very welcome. I'd enjoy hearing the result if you try any of hacks I mentioned.
Chef, bedanya kalau yg ada tambahan potato starch & gluten powder apa ya chef? Just curious.
How long do you boil the noodles?
Great wee tune learnt and noddles made
So simple and yet very interesting 👍
Thanks!
How to store it in freezer ? Do we need to boil it 1st? Thx
Don’t boil the noodles if you plan to store it in the freezer. Just keep it in freezer bag or air tight container. When you want to use it, just dump it in boiling water, straight from the freezer. No thawing needed 🤗
@@sitiabdrahim Thank you!
Really simple and great 👍🏼 thank you 💚💚
Who else was dancing in their seat at 2AM. Dont lie.
how long do they need to cook in hot water?
Sakura Kyoto 3minutes
How long they need to be boiled?
Cook 4 to 5 minutes in boiling water over high heat
Put your answer in description of video please.
I already did. Thanks!
Can we make it with noodle maker machines with this recipe?
Yes, you can
不错！新手可以可以试试看！谢谢你的分享！
可以用廚師機攪拌嗎？
I'm an American missing udon, I'm gonna try this! Thanks for the video!!!
One of My favorite foods is Udon.
Udon is a white noodle made from wheat flour. It is thick and soft.
We can make noise when eating these noodles. Slurping when we eat hot Udon helps prevent us from burning our tongue.
You did a good job watching a good video.👍
Thanks
hai ....how to make the dry udon ...so i can kept it longer and boiled it any time i want.
just leave them out to dry for a while
I'm quite surprised. I thought Udon was made from rice flour. The rice flour version involves hot boiling water. Always burns my hands. I should try this recipe. 😯
Funny how many people ask how to cook noodles.... kinda weird. You might add how to boil water too. Just in case. Thank you for sharing your excellent recipe.
One year later reply, haha... I was thinking the same thing.. Like, are boiling noodles are really that hard to figure out? FR
Wait.. No feet needed?
I went to one Japanese restaurant in Hawaii that served the best Udon that I have tasted. They used machine to knead the dough. So I used hand knead instead and the Udons turn out very nice and chewy as well.
@@Tasty_Cooking_Studio in honolulu right? I lived there for three years and that place is life changing... the udon not the island
@@Dannon1111 udon is not a place
@@ytrewqmcnoggin4480 Um, yeah, I know.... we are talking about noodles in Honolulu. Get with the program.
Yes, I still miss their udons.
Apa bedanya udon dengan mie ?
They look amazing but maybe too thick for my tastes.
You should cook it for about 7-8 minutes
Can I use high grade flour instead? There's no all purpose, bread or cake flour where I'm from. I understand that high grade flour has gluten midway between bread and all purpose flour.
I think you can give it a try if there is no other kind available.
You can mix 1:1 bread and cake flour😗. That will be great for this kind of noodles. Or just use medium-gluten flour.
@@tensa8249 Yes, that is what they do in Japan because there is no commercially prepared all-purpose flour there.
Wow❤❤❤
Can I add more flour to it if its sticky?
Yes, you can.
如果能吃到你做的麵條真的太幸福了 ! g ood !
Serving: 4
4.75 cups flour
1 cup cold water
4 tbsps warm water
2 tsps salt
Great Video 👏👏👏👏
Thank you
where to get your blade? what does it call??
Bed Bath and Beyond has this cutter for sale
@@Tasty_Cooking_Studio whats the name of it? cannot find it :(
@@mayeema4533 it’s called a bench scraper
Thanks 👌
I tried and only two steps mine looks like ruined playdoh .... she made it looks so easy ㅠㅠ
謝謝分享
多謝支持! : )
Nice
One of My favorite foods is Udon.
Udon is a white noodle made from wheat flour. It is thick and soft.
We can make noise when eating these noodles. Slurping when we eat hot Udon helps prevent us from burning our tongue.
Thanks!!!! The ramen noodles its the same?
ariel pasten-not really. The ramen needs alkalinity(baked baking soda or other equivalents) and is made with much less water. The bread flour maybe better for the firmer texture of ramen.
@@violetg7315 Violet G, thank you; muchas gracias por su explicación, abrazo desde Argentina.
ariel pasten- pleasure is mine!
@@violetg7315 😊
@@violetg7315 Also ramen noodles need eggs
Looks good, and easy to make as well. Will try it out soon. Thank you for sharing this =)
does this end up with a chewy texture?
Yes, it is.
If you want them to be even more chewy you can substitute 1/4 of the flour with potato or corn starch.
Dipping them in icy water right after cooking also helps
Ayatanka I actually step in my udon dough to get that chewy texture. I've never done it by hand where it gets that texture
Ted M it makes sense that it wouldn't be chewy if she only mixed with her hands.
saya ingin mencoba membuat
Terima kasih telah menonton
air dingin itu air biasa atau air es
Can you steam the noodles?
It is better to cook in boiling water for 4-5 mins
Good shit, put how long to boil in description
看起來很簡單，下次來試試看，感謝你的分享
Thank you for sharing
None of the videos show what to do after making the noodles!
Should i boil it
should i dry it
should i freeze it
i mean cmon man!
NME you boil it for 4-5 minutes.
Why does it need to rest? What would happen if i skip this process?
Muqtadirul Waris you could skip it but the gluten would make it difficult to roll out. By resting the gluten relaxes and is much easier to handle. I'd recommend waiting at least 10 min
1 hour is best
Thanks for sharing 👍😋🙏❤️🌺
can this be a amsr cooking channel with no voice commentary
Beautiful. Thank you.
Can I roll them out thinner? To make it longer?
You can definitely roll them out thinner and longer if you have a bigger table. My table is too small.
@@Tasty_Cooking_Studio ooooh i see, i thought itll be more like regular noodles if i did and it defeats the purpose. Thanks!
Y’all noticed that the cutter has Betty Crocker on it?