In my kitchen, March will be all about Japanese cuisine because we truly miss the amazing flavors (and fun times!) we enjoyed in Japan. In this strange time, there’s no better way to bring something special into our lives than with comforting, homemade dishes. That’s why I’ve featured a few of my favorite Japanese cooking classes on my website and planned friendly get-togethers to celebrate Springtime. The weather is treating us to sunshine and freshness—just perfect for hopping on the dough for homemade Udon noodles!
Why Udon Noodles Are So Special
If you follow me on Instagram, you’ve probably seen me in my pink socks with ears stomping on Udon dough—yes, it’s as fun (and silly) as it sounds! Traditionally, the dough for Udon is kneaded with your feet, not your hands (listen to the explanation in my new video on my YouTube channel). But don’t worry—this is all done inside a sturdy freezer bag (I love a good Ziplock!) so the dough stays pristine while you show off your best dance moves.
As usual, when you cook something after a long break, you get a breakthrough—some insights become clearer, and certain skills sharpen. The same happened with Udon noodles. Udon is all about that perfect plump and soft, chewy texture. I used to wonder why all-purpose flour is used instead of a strong bread flour. It turns out that lower-gluten flour (versus high-gluten bread flour) is exactly what gives Udon its wonderful softness.
A quick note on the flour-salt-water ratio: for every 100g of flour, use 5g of salt and 45g of water—this makes one portion of Udon noodles. Because that’s just 50% hydration, the dough can feel quite stiff and difficult to knead. That’s why we rely on body weight (and feet!) to stretch it out in the bag.
The Key: Cooking Time
The second key moment is the cooking time. I did a little experiment: 5 minutes, 7 minutes, and 10 minutes. The longer fresh Udon noodles are cooked, the softer they become. Ultimately, how long you cook your noodles depends on how you plan to serve them:
Udon Soup: Cook for 7 minutes, then let them cool. Right before serving, heat them gently in the broth for about 3 minutes. Perfection!
Yaki Udon (Stir-Fried): You can cook them a bit longer, up to 10 minutes, because once they hit the pan with vegetables and sauce, they will lose some of the moisture and softness.
Tori Paitan or a Light Dashi?
My favorite way to enjoy Udon is in a rich and creamy tori paitan (chicken) stock, but if you’re watching calories or craving something lighter, try a dashi-based soup with a splash of kaeshi (a sweet and savory soy mixture). It’s lower in calories but still packed with flavor—just right for a healthy meal.
Seafood Sakamushi-Style
Speaking of seafood, a simple way to elevate your meal is to steam it sakamushi-style: place pieces of dried kombu on the bottom of a heatproof plate, arrange your seafood on top, drizzle with some sake, and then set the plate in a steaming basket. It’s just like the French classic of steaming shellfish with white wine, but with an umami twist—thanks to the seaweed and sake, the flavor becomes deeper, sweeter, and absolutely irresistible.
Make It a Family Affair—And Don’t Forget the Crazy Socks!
Ready to try this at home? Gather the family, put on your favorite goofy socks, and jump on that dough together. It’s a lighthearted, unforgettable experience—plus, you’ll end up with a big bowl of comforting noodles to slurp down. Don’t forget to snap a few photos and tag me on Instagram so I can see your creations!
And if you need a visual guide, hop over to my YouTube channel to watch the full Udon noodle tutorial. Here’s to bringing a taste of Japan right into your kitchen—enjoy and have fun!
Join My Japanese Cooking Classes in Austin, Texas
Craving more authentic Japanese dishes? Be sure to check out my featured Japanese cooking classes on the website. Whether you’re a seasoned home cook or a complete beginner, these lessons offer a fun, hands-on way to discover the art of Japanese cuisine—from kneading and cutting your own Udon dough to simmering the perfect dashi.
Comments