Crafting Delectably Chewy Homemade Udon as Good as Buying in Japan – Incredibly Easy!

A bag of premium udon noodles from the store can be quite expensive, and I find they vanish before truly satisfying my cravings. Therefore, this fantastic trick to make delicious and clean udon noodles at home is my savior!

So, the other day at a farewell party for a friend at Mishagi 97 Lò Đúc, I had a taste of beef udon. It was my first udon experience, and I have to admit I instantly fell in love with the chewy texture of the round, thick noodles – satisfying to chew and remarkably delicious and unique!

The udon at Mishagi captured my taste buds with its wonderfully chewy noodles immersed in flavorful broth and aromatic beef.

Curious about Mishagi's staff, she mentioned that the noodle ingredients are imported from Japan, ensuring an authentic Japanese taste. At home, craving struck, I went to the supermarket and bought packaged Udon, but it didn't match up to Mishagi's flavor and was quite... expensive, not tempting at all.

You can also try making Udon noodles at home with just a bit of wheat flour.

So, I delved into this simple and economical homemade Udon noodle recipe. It's straightforward, easy to make, and saves a lot. Give it a try!

Extremely Simple Ingredients

Take 450g of low-gluten flour, 2 teaspoons of salt, and approximately 220ml of warm water.

Knead the dough.

Prepare a durable plastic bag and a small bowl of ice water.

4 simple steps to make delicious udon noodles as if ordered from Japan

Pour the flour into a large bowl (a clean basin can be used as a substitute), add salt, and pour in water. Quickly and continuously mix until the dough forms a smooth lump.

Roll out the dough.

Place the dough lump in a thick nylon bag, a sturdy type, and use a rolling pin to flatten the dough. Fold it in half. Repeat this action more than ten times until the dough is smooth and elastic. Let the dough rest for about 3 – 4 hours.

Note at this stage, the Japanese often use their feet to ensure the dough is evenly smooth. After wrapping the dough tightly in 2 – 3 layers of bags, you can also use your feet to quickly soften and smooth the dough. Ensure hygiene for the dough batch!

After letting the dough rest, take it out, roll it thin, and layer it like folding a paper fan. Cut the rolled dough horizontally to make Udon noodles.

Once the noodles are boiled, immediately transfer them to a bowl of cold water.

According to the standard, Japanese Udon is about the size of one chopstick. Cut the noodle strands to only about 2/3 of a chopstick to allow expansion while cooking.

Place a bowl of ice water next to the stove, bring a pot of water to a boil, then add the noodle strands. Boil for 5 – 7 minutes, scoop them out, and transfer them directly to the bowl of ice water, pressing the noodles underwater. Now you have Udon noodles, ready to be prepared in any way you like!

Aside from Udon noodles, let me spill the beans that sushi enthusiasts should definitely check out Mishagi's buffet. The menu is a feast for the eyes, featuring a wide array of sushi varieties spanning several pages.

I'd like to recommend a few other delicious dishes to try at Mishagi.

From fresh sushi selections like salmon, red clam, trout, octopus, Japanese eel, shrimp to various maki rolls, gunkan with shrimp roe, crab, salmon,... it's all there. I wanted to order each type to taste, but had to save room for tuna salad, shrimp tempura, grilled seafood, durian cake, American beef ribs, Mongolian goat leg, grilled squid, spicy Thai hot pot, and more. So, I only had a few bites of each. If you have the chance, gather your friends and head to Mishagi to experience the flavors firsthand!

You can personally experience Mishagi when you get the chance ^^