【プロ直伝】 お家で簡単！本格【手打ちうどん】の作り方　初心者でも失敗しないうどんの打ち方　安い粉でも美味しいうどんが作れます！

Presenter / Channel

• Nishiharu Cooking

Ingredients (for about 2 servings)

• All-purpose flour: 200 g
• Water: 90 g
• Salt: 10 g
• Cornstarch (labeled as “mochi flour”) — best option for filling/dust/portion mentioned
  • Substitute: potato starch (also acceptable)

Equipment & setup

• Bowl (wiped with a damp cloth; bowl placed on top of the damp cloth)
• Bag for resting dough:
  • Vacuum bag (used in video) or Ziploc bag
  • If making a lot: sandwich between bags instead of one bag
• Kneading/rolling surface:
  • “Patch”/mat; optional kneading board if washed dough
• Flour for dusting/cutting (used heavily to prevent sticking)
• Noodle cutting board (the video notes this board is not flat)
• Noodle knife
• Large pot: holds about 5.5 liters of water
• Ice water (helpful depending on season)

Method (step-by-step, with key cues/timings)

1) Make the dough mixture

1. Wipe bowl with a damp cloth, then set the bowl on top of the damp cloth.
2. Pour in water, then leave it for a bit.
3. Add salt to the flour-water setup and mix until fully dissolved.
   • Tip: thoroughly dissolving salt is emphasized.
4. Make a small hole in the middle of the flour.
5. Add water to about two-thirds of the way (roughly), then cover and mix quickly by hand.
6. As lumps start forming, gather surrounding powder and break up/clasp together.
7. Keep working the powder:
   • Some mixing includes “washing” a bit, described as texture like okara (soy pulp).
8. When dough is still dry/crumbly and reaches that stage:
   • Add water again (today, he says he adds all of it).
9. Continue mixing:
   • Break small clumps; use fingertips and pressing motion until powdery parts reduce to small granules.
10. Use the palm to roll/bring together; break large clumps occasionally.

2) Rest for gluten development

1. Put dough into a bag.
2. Rest:
   • At least 1 hour
   • Winter: about 3 hours
   • Technique emphasis: “take your time.”
3. After about 1 hour (video point):
   • Dough becomes more moist, smooth, and slightly moist.
4. Rest/cycle by season again later:
   • Summer: rest > 1 hour
   • Winter: rest > 2 hours

3) Stomping/kneading in the bag

1. Stomping begins after dough has stretched some:
   • You can stomp inside the bag
   • Recommended: roll it up (or fold in half), return to bag, then stomp again
2. Stomp enough so it gets long and thin.
3. Stop when it feels hard and no longer stretches; he says this is the third time for the day.

4) Shape into a disc and fill/flatten

1. After “washing”/using board, roll it up and:
   • Fold toward center
   • Press firmly (especially with thumb toward the center).
2. Turn over to the “black side,” then rest again by season (as above).
3. After resting (about 2 hours in the video):
   • Dough looks shiny
   • When pressed, it springs back about two-thirds of the way
4. If pressing is easier with feet:
   • Press/flatten into a circle.
5. Add filling:
   • Best: cornstarch (“mochi flour”), smooth/easy to use
   • Otherwise: potato starch
   • Spread it by pressing/crushing edges; center may puff
6. Flatten to about 20 cm first, then adjust to:
   • ~26 cm
   • Less than 5 mm thick

5) Waving/flattening and dusting; square and roll into a sheet

1. Dust with flour and make it square.
2. Flattening technique:
   • “Flattening” more than “pressing”—adjust shape/circle size periodically.
3. Use a stick/cane-like tool to roll:
   • Dust flour straight ahead; start rolling from the front
   • Roll with weight, turn stick 180°, spread out
   • Repeat (described as ~34 times with “a little pressure from above”)
4. Rotate stick:
   • Turn 90°, dust vertically, roll again
   • Turn 180° again, roll from front
   • Tilt stick to 45°, spread at 45°
5. Stretch thinner, managing corners by rolling up slightly if corners aren’t enough.
6. Continue rolling/stretching until sheet is roughly:
   • ~39 cm wide
   • ~37 cm long
   • Target thickness: about 2 mm (adjust to preference)
7. Because noodles expand when boiled:
   • It will expand to about 1.5× size when boiled, so it’s fine to make it thin.
8. Fold in half and flour both layers:
   • Put flour on the top half and cutting board
   • Board isn’t flat—flour is necessary to cut with the noodle knife
   • Use plenty of flour so noodles don’t stick together
9. Trim the very beginning with a kitchen knife.

6) Cutting the noodles

1. Folded part is cut; turning sideways determines noodle width.
2. Use a 30 cm noodle cutting knife if convenient (he mentions 30 cm vs one at 33 cm).
3. Holding technique:
   • Point to middle; keep hand lightly on board
   • Tilt left; cut and tilt repeatedly
4. After cutting:
   • Lift slightly with the knife so flour gets between noodles and surface, preventing sticking
5. Tap off excess flour.
6. Twist and turn the cut portion to look “professional.”

Boiling & doneness check

1. Boil in large pot (~5.5 L capacity).
2. Add noodles, loosening them little by little.
3. Stir lightly so they don’t stick together.
4. Reduce heat only when it’s about to boil over; don’t add more water.
5. Cooking time & visual cues:
   • About 5 minutes: noodles become slightly translucent
   • About 6.5 minutes: “pretty much done”
6. Doneness testing method:
   • If unsure: remove one, cool it in water, then taste
   • Look at cross-section:
     • If there are no powdery/whitish parts, it’s OK
     • If cross-section isn’t powdery, it’s “pretty much OK”
7. Overcooking:
   • He says it’s okay even if a little overcooked
8. After boiling:
   • Open it up
   • Depending on season, close again with ice water (implies chilling; timing not specified)

Tips / Common issues (as stated)

• Salt must dissolve thoroughly.
• Resting time is crucial for udon texture and spring-back.
• Dough gets harder and won’t stretch much once sufficiently worked—don’t overdo stomping beyond what’s needed.
• Use plenty of flour:
  • Especially on the cutting board (since it’s not flat)
  • So noodles don’t stick together
• Cross-section check is recommended to confirm there are no powdery/whitish areas.

Serving / plating

• Finished handmade udon is “complete.”
• He also says:
  • Thicker parts and leftover ends are boiled and eaten the same way.

Referenced sources

• None mentioned in the subtitles.