Homemade udon noodles from Mastering the Art of Japanese Home Cooking (page 189) by Masaharu Morimoto

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Notes about this recipe

  • Rinshin on December 20, 2019

    I am used to making udon few times a year to freeze in portions. Made this version this time getting ready for New Years Eve Toshikoshi ie year passing soba for long life. For New Years, we prefer udon instead of soba. His instructions are precise and makes great textured udon. I cut sheet into different widths to go with different recipes and freeze in portions. For tonight's version, noodles were cut wider and served as chilled udon with ginger, nori, green onion, and homemade mentsuyu dipping sauce. Photo added.

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