Name: Kamatama Udon
Prep time: 6 min
Cook time: 24 min
Total time: 30 min
Yield: 1 serving
Cuisine: Japanese Cuisine
Ingredients: Medium-strength Flour 600g; Egg 1; Scallions (to taste); Salt 30g; Water 270g; Dashi Soy Sauce (to taste); Dark Soy Sauce (to taste); Flour for dusting (to taste)

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Original: English

Kamatama Udon

by 情熱大陸公式チャンネル

Learn how to make authentic handmade Kamatama Udon from Yoshitaka Yamashita, the owner of 'Yoshiya', a popular udon shop in Kagawa, featured on 'Jounetsu Tairiku'. Udon made with just flour, salt, and water gains exquisite chewiness through kneading, stepping, and cutting. Discover the joy of making udon at home without fear of failure.

Ingredients

Scale:

Main Ingredients (1 serving)

Medium-strength Flour 600g
Egg 1
Scallions (to taste)

📖Cooking Basics

dry（tantanmen）

Steps

In a bowl, combine 270g of water and 30g of salt. Mix well until the salt is dissolved to create saltwater.
🕒 01:06
In a separate bowl, add 600g of Medium-strength Flour. Mix lightly to incorporate air.
🕒 01:25
Gradually add the saltwater while mixing with your hands from the bottom up. Mix until the entire mixture resembles coarse crumbs. (Key Tip!) Kneading by hand incorporates more air and results in a tastier udon.
🕒 01:32
Place the crumbly dough into a plastic bag, seal the bag, and let it rest at room temperature for 10 to 20 minutes.
🕒 01:56
Step on the dough inside the plastic bag little by little to stretch it out. If the dough sticks to the bag, peel it off and spread it evenly.
🕒 02:17
Once the plastic bag is stretched taut, fold the dough in half inside the bag. Fold it so that the edges of the dough meet at the bottom center.
🕒 02:49
Repeat the process of stepping on and folding the dough a total of 4 times in the first half.
🕒 03:07
Remove air from the stepped dough, twist and seal the bag, and place it seam-side down to rest for about 2 hours. If you're in a hurry, 30 minutes is also fine. (Key Tip!) The ideal dough consistency is like earlobe firmness.
🕒 03:42
Fold the rested dough again inside the plastic bag. Step on it gently about 3 times, as it's soft, avoiding excessive force.
🕒 04:04
Divide the dough into 3 equal portions.
🕒 04:33
Generously dust your work surface with flour for dusting. Carefully roll out the dough with a rolling pin. After rolling, move the dough up, down, left, and right, and roll it into a thin sheet. (Key Tip!) Aim for a thickness similar to the middle of a chopstick. Work quickly to prevent drying.
🕒 04:42
Cut the rolled dough into strips of about 3mm to 5mm in width. Push forward slightly as you cut. (Key Tip!) To ensure an even surface area for the noodle cross-section, cut thicker parts with a narrower width.
🕒 05:59
Carefully separate the cut udon noodles one by one.
🕒 06:37
Add the udon noodles to a generous amount of boiling water and gently loosen them. Cover and keep the heat on high to bring it back to a boil quickly. (Key Tip!) Avoid adding cold water to maintain a consistent cooking temperature. Stir gently with chopsticks from the bottom of the pot to prevent breakage; avoid vigorous stirring.
🕒 06:58
The cooking time is approximately 15 minutes. Check the hardness of the udon when it floats to the surface.
🕒 07:37
Rinse the cooked udon thoroughly in cold water. (Key Tip!) For Kamatama style, slightly softer udon is more delicious.
🕒 07:54
Place the chilled udon noodles in a bowl and top with 1 raw egg.
🕒 08:17
Add a suitable amount of chopped scallions.
🕒 08:21
Drizzle with an appropriate amount of Dashi Soy Sauce and a small amount of Dark Soy Sauce.
🕒 08:29
Kamatama Udon is complete!
🕒 08:44