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How to make Udon Noodles from scratch - 自製烏冬麵條 ~ 簡單做法

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Yaki Udon with Shrimps | Japanese Stir Fried Noodles

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15-minute Garlic Shrimp Udon Noodles - Marion's Kitchen

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https://drive.google.com/drive/folders/18U3vAqb5Vq2-FijOPjuUPWATcDhy-IhU?usp=sharing

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Feel free to let us know your feedbacks on this workshop below:

https://forms.gle/Cx6LMPV3wBzqBZ9y9

Thank you so much for joining this and we hope you have gained a memorable experience doing this workshop with your loved ones!

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The form UDON NOODLES WORKSHOP is no longer accepting responses. Try contacting the owner of the form if you think this is a mistake.

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UDON IS TYPICAL TYPE OF NOODLE DISHES IN JAPAN. IT CAN SERVE AS A WHOLE MEAL. UDON IS MADE WITH FLOUR AND SOME SALT. UDON'S SHAPE LOOKED LIKE NOODLES.

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THE EXACT ORIGIN OF NOODLES IS UNKNOWN. THERE ARE SEVERAL THEORIES ABOUT THE ORIGIN OF UDON. THE OLDEST ONE CLAIMS THAT UDON CAME FROM CHINA IN THE 700s.

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HIMOKAWA UDON IS A TYPE OF FLAT AND THIN WHEAT NOODLES. THE WIDTH OF HIMOKAWA UDON IS DIFFERENT BASED ON RESTAURANT AND IT'S NOT UNCOMMON TO FIND ONES THAT ARE IP TO 15 cm IN WIDTH. HIMOKAWA UDON CAN BE EAT HOT OR COLD SOUP.

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MUSASHINO UDON - TOKYO/SAITAMA PREFECTURES

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MUSASHINO UDON - TOKYO/SAITAMA PREFECTURES

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MUSASHINO UDON CHARACTERISTICS IS SLIGHT BROWN COLOUR, OPPOSED TO THE PRISTINE WHITE OF ORDINARY UDON NOODLES AND SLIGHTLY ROUGH TEXTURE.

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MIMI IN JAPANESE MEANS EAR. ACCORDING TO THE LOCAL PEOPLE, BY EATING THE EAR-SHAPED NOODLES, IT'S SAID THAT THE DEITY WILL NOT BE ABLE TO EAVESDROP ON YOUR FAMILY AND BAD THING WILL HAPPEN FOR A YEAR. MIMI UDON IS USUALLY SERVED IN SOYA SAUCE-BASED BROTH.

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ISE UDON NOODLE'S THICKNESS IS EXTRA-THICK AROUND 1 cm IN DIAMETER ARE BOILED LONGER THAN USUALTO MAKE THEM TENDER AND SOFT. IT'S SERVED WITH UMAMI-FILLED DARK SAUCE THAT MADE WITH TAMARI SOYA SAUCED AND TOPPED WITH SLICED GREEN ONIONS.

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KINCHAKU KITSUNE UDON - NARA PREFECTURES

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KINCHAKU KITSUNE UDON - NARA PREFECTURES

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KINCHAKU KITSUNE UDON TAKES WHEAT NOODLES AND ENCASES THEM IN POCKET OF FRIED TOFU. IT'S INVENTED IN NARA IN 2006. THE TOFU BAG IS RESEMBLES OF DRASTRING POUCH. THE KITSUNE IS FILLED TO THE BRIM WITH UDON NOODLE AND ABURAAGE IS TIED WITH A STRING OF LONG GREEN ONION. IT'S SERVED WITH WARM DASHI BROTH.

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ONLY 3 ITEMS NEEDED
1. ALL-PURPOSE FLOUR
2. SALT
3. WATER

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1. KONBU (SEAWEED/KELP)
2. WATER
3. KATSUOBUSHI (DRIED BONITO FLAKES)
4. MIRIN (SINCE THIS ITEM IS NON-HALAL, WE CAN SUBSTITUTE IT WITH WATER AND SUGAR- 1 tbsp SUGAR, 2 tbsp WATER)
5. LIGHT SOY SAUCE