Saitama no udon ｜ Our Regional Cuisines

1. Combine the kaeshi and dashi stock for the soy sauce. The ratio is 1 part kareshi to 4 parts broth (to taste). [Kareshi] Dissolve mirin and sugar together over heat without boiling, then turn off the heat and add soy sauce. Add kombu (kelp) to water and bring to a boil over medium heat. After 2 to 3 minutes, remove from heat and strain through a colander.

2. Place the sifted flour in a bowl, add the salt water, and gently combine the flour and water, lifting the flour slowly at first. Continue to lift the flour from the bottom and slowly drop it into the bowl.

3. When the dough is the consistency of an earlobe, press the dough together with your weight and force, then place in a plastic bag and let rise at room temperature for about 2 hours.

4. Roll out the dough evenly on a rolling board to a thickness of 3 to 4 mm using a rolling pin. Use enough flour at this point.

5. After the dough has flattened out, fold the dough into a ball and cut it into 3 to 4 mm wide strips with a knife.

6. Place the noodles in boiling water and boil for 8 to 12 minutes. When the noodles become clear, remove from the water and rinse immediately.