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Before you jump to Ultimate Sanuki Udon Noodles recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Reasons Why Consuming Apples Is Good.
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While everyone knows that consuming plenty of fruits and vegetables is a great way to make sure your body gets all the nutrition it needs, how come apples pushed so much? You will find that the vitamins and minerals that you will get in apples can be very beneficial for your health.. With regards to the particular minerals that are in apples you will find, potassium, calcium and zinc just to mention a few. And you’ll also come across vitamins in your apples such as, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and other trace vitamins.
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We hope you got insight from reading it, now let’s go back to ultimate sanuki udon noodles recipe. You can have ultimate sanuki udon noodles using 5 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Ultimate Sanuki Udon Noodles:
- Get 760 grams All purpose flour
- Take 240 grams Tapioca flour
- Get 30 grams Natural sea salt
- Get 430 grams Water
- Use 1 Dusting flour (cornstarch)
Instructions to make Ultimate Sanuki Udon Noodles:
- Measure everything out accurately aside from the dusting flour. Mix the salt and water together and completely dissolve the salt. The ingredients are simple, so let's focus on the salt. By the way, I use Ogasawara salt, Moon salt, Thai salt, and Kabagon salt etc.
- Use a food processor to mix the ingredients that need to be mixed. Since the salt water is mixed into the flour in four batches, measure out the all purpose flour and tapioca flour each time you add it in instead of all at once.
- Place 1/4 of the all purpose flour and tapioca flour into the food processor, and agitate just the flour at first. After that, add in 1/4 of the salt water, and agitate until it looks like shown in the picture.
- Squeeze the flour until it is as shown in the photo, and then transfer it to a large bowl. Repeat 4 times.
- Open up a heavy plastic bag, and then gather up the flour in the bowl. It's difficult to manage the dough with this amount of water. When some comes together, put it into the plastic bag.
- Step on the plastic bag with your feet to knead the dough. Cover with a newspaper or a towel, or wear socks (it will stick to bare feet). Flatten and fold the dough. Gather it into a ball, and let it rest in the plastic bag as-is for 2 hours or more. The water will soak into the dough while it rests, making it easier to handle.
- After resting, step on the dough again to flatten it, and then fold the edges to the center. Repeat this process until the dough is smooth to the touch.
- Cut the dough from step 7 into about 10 equal portions, and roll out each portion with a pasta machine roller (from the thickest point). Continue rolling the dough as needed until it is smooth.
- Once you're completely finished with step 8, cut the dough with a knife. Dust the cut udon noodles with powder using a tea strainer (this helps to reduce waste), and you are done with sticking problem prevention! Then boil it, and enjoy! Store it in the fridge.
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