Iron Chef Morimoto's Perfect Homemade Udon

Embark on a culinary journey to the heart of Japanese home cooking with a master of the art: Iron Chef Masaharu Morimoto. This comprehensive guide will teach you how to create authentic, irresistibly chewy udon noodles from scratch, a skill that elevates your homemade meals far beyond the realm of store-bought alternatives. Prepare to discover the simple magic of flour, water, and salt transformed into silky, springy noodles that form the perfect foundation for countless delicious Japanese dishes.

This exquisite udon noodle recipe and its insightful techniques are thoughtfully shared from Chef Morimoto’s acclaimed second cookbook, “Mastering the Art of Japanese Home Cooking.” Within its pages, you’ll find not just recipes, but a philosophy of Japanese cuisine that empowers home cooks to achieve culinary excellence.

Contents

Mastering Authentic Udon: Why This Recipe Stands Out

Making udon noodles at home might seem daunting, but Chef Morimoto’s method simplifies the process, making it accessible to any enthusiastic home cook. The results are profoundly rewarding, yielding noodles that are genuinely superior in taste and texture compared to anything you can buy pre-packaged. Here’s what makes this authentic udon noodle recipe an absolute must-try:

Minimalist Perfection: This udon noodle recipe features just three humble ingredients: all-purpose flour, a touch of kosher salt, and water. It’s a testament to how simple components can create something truly extraordinary when handled with care and proper technique.
Flexible Preparation Methods: While the traditional method involves a large wooden rolling pin for that authentic touch, you don’t need to be a seasoned noodle maker. For those seeking convenience, a KitchenAid pasta attachment or a hand-crank pasta maker can be effectively utilized to achieve the desired thickness.
Unrivaled Texture: The meticulous process ensures perfectly soft and incredibly chewy noodles, boasting a smooth, satisfying texture that defines authentic udon. This unique mouthfeel is what sets homemade udon apart.
Versatile Culinary Foundation: These noodles are not just delicious on their own; they are the ideal base for a wide array of Japanese dishes. They shine particularly bright in a classic udon noodle soup, which itself can be prepared with just three core ingredients: dashi, soy sauce, and mirin.

Essential Ingredients for Authentic Udon Noodles

The beauty of homemade udon lies in its simplicity. With just a few high-quality ingredients, you can craft noodles that are far superior to their store-bought counterparts. The key is in the technique and the understanding of how these basic elements interact to create that signature chewy texture.

All-Purpose Flour: The foundation of our noodles. While specific udon flour exists, good quality all-purpose flour provides enough gluten to give the noodles their characteristic chewiness without making them too tough. Sifting the flour beforehand ensures a lump-free dough and a smoother end product.
Kosher Salt: More than just a seasoning, salt plays a crucial role in strengthening the gluten structure of the dough, contributing to the desired elasticity and chewiness of the udon. It also enhances the overall flavor of the noodles.
Water: The binder that brings everything together. The exact amount can vary slightly depending on the humidity and your flour, so it’s important to add it gradually and observe the dough’s consistency. Warm water can sometimes help relax the gluten slightly, making the initial kneading a bit easier.

Step-by-Step Guide to Crafting Perfect Homemade Udon Noodles

Follow these detailed steps to transform simple ingredients into glorious, chewy udon noodles. Each stage is crucial for developing the ideal texture and flavor that define authentic Japanese udon.

Dough Preparation: The Foundation of Great Udon

In a large mixing bowl, combine the sifted all-purpose flour and kosher salt. Gradually add 1 ¼ cups of water. Begin to mix the ingredients with your hands, bringing the flour and water together until the dough starts to form into a few large, shaggy lumps. Continue to firmly press and knead the dough, systematically incorporating any loose flour from the sides of the bowl until no dry spots remain. If the dough feels too dry and you’re struggling to incorporate all the flour, add a tiny bit more water, a tablespoon at a time, until a cohesive dough forms.

Once the dough has come together, transfer it to a lightly floured work surface. Knead the dough vigorously for approximately 5 minutes until it appears smooth and feels elastic to the touch. This kneading process is vital for activating the gluten in the flour, which is what gives udon its characteristic chewy texture. After kneading, form the dough into a ball, cover it tightly with plastic wrap, and let it rest at room temperature for at least an hour, or even up to 3-5 hours. This resting period allows the gluten to relax, making the dough much easier to roll out later. As Jaden, a seasoned home cook notes, “I like resting the dough for over an hour (timing is flexible here…I’ve let my dough rest anywhere between 1-3 hours, just keep it covered in plastic wrap), it just makes it so much easier to roll out!”

After the initial rest, briefly knead the dough again for a couple of minutes on a lightly floured surface. To manage the dough more easily, divide it into four equal-sized balls. Dust each ball lightly with flour and keep them covered with plastic wrap until you are ready to roll them out. This prevents them from drying.

Rolling and Cutting: Achieving the Ideal Udon Texture

For the rolling process, a substantial rolling pin is ideal. Chef Morimoto himself prefers a heavy, straight wooden rolling pin to achieve consistent thickness. However, you can also use a pasta machine attachment for a KitchenAid mixer or a traditional hand-crank pasta maker, which can simplify the process of achieving even thickness.

On a generously floured surface, begin rolling out one dough ball. As you roll, periodically rotate the dough 90 degrees and dust lightly with flour to prevent sticking. The goal is to roll the dough evenly, ensuring uniform thickness across the entire sheet.

The ideal dough thickness for udon noodles is just slightly less than ¼ inch. Aim for consistency, as this will ensure your noodles cook evenly.

If at any point the dough becomes too resistant or snaps back excessively during rolling, cover it with plastic wrap and let it rest for 5-10 minutes. This brief rest allows the gluten to relax, making it much easier to continue rolling. Once you’ve achieved the desired thickness, carefully fold the sheet of dough into thirds, much like folding a letter. Then, using a sharp knife, slice the folded dough widthwise into noodles approximately ⅛ inch thick.

Gently dust the freshly cut noodles with additional flour to prevent them from sticking together. Carefully separate them and they are now ready for immediate cooking.

Chef Morimoto’s Philosophy: Udon Made Effortless

Chef Morimoto demystifies the art of making udon, emphasizing its inherent simplicity. He eloquently states, “Dried udon noodles are fine, Store-bought pre-cooked udon work well. But there’s nothing like homemade udon and believe it or not, you can really make the irresistibly slick, chewy, spring noodles at home. Udon takes no great skill. Just water, flour, a rolling pin and a little patience. If kneading the dough, which activates the gluten in the flour and gives the noodles their texture, makes your arms tired, do what home cooks in Japan do: put the dough in a resealable plastic bag, wrap in a towel, and knead with your feet!” This traditional Japanese method, while unconventional to some, is a testament to the simplicity and folk wisdom embedded in Japanese home cooking. It highlights that the most delicious results often come from the most straightforward approaches and a willingness to embrace tradition.

What Goes Perfectly with Freshly Made Udon Noodles?

Udon noodles are incredibly versatile, serving as a comforting base for a myriad of flavors and textures. Whether you prefer a hot soup or a cold salad, there are endless possibilities to enhance your udon experience. Here are some classic and popular additions that complement the rich, chewy texture of homemade udon:

Snow Peas: Offering a crisp, sweet crunch and vibrant green color.
Carrots: Thinly sliced or julienned, they add a touch of sweetness and beautiful orange hue.
Fresh Mushrooms: Shiitake, enoki, or oyster mushrooms bring an earthy umami depth.
Corn Kernels: A pop of natural sweetness and bright yellow, especially delicious in a warm broth.
Hard-Boiled Egg: Halved eggs add richness and protein, a classic topping for many noodle dishes.
Thin, Roasted Seaweed Slices (Nori): Providing a distinctive oceanic flavor and a delicate crunch.
Fresh Bean Sprouts: For a refreshing, crisp texture.
Spinach: Wilted into hot soup or lightly blanched for a nutritious green element.
Sliced Green Onions (Scallions): A classic garnish offering a mild, pungent freshness.
Tempura: Lightly battered and fried shrimp or vegetables, offering a delightful contrast in texture.
Narutomaki (Fish Cake): Those iconic white and pink swirl slices add a touch of traditional charm.
Tofu: Fried or silken tofu, for added protein and a different textural dimension.

Crafting a Delicious Udon Broth: The Soul of Your Soup

These homemade udon noodles truly shine when paired with a simple yet flavorful broth, creating a divine soup experience that is both comforting and deeply satisfying. The beauty of udon broth lies in its clean, delicate flavors that allow the noodles to take center stage.

Ingredients for a Basic Udon Broth

4 cups dashi
2 tablespoons soy sauce
2 tablespoons mirin

How To Make Udon Broth

In a medium saucepan, combine all the broth ingredients: dashi, soy sauce, and mirin. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld beautifully. Once simmering, remove from heat. Serve this aromatic broth with your freshly cooked udon noodles, and garnish generously with finely sliced green onion for a final touch of freshness and color. This basic broth is an excellent starting point, and you can easily customize it with your favorite vegetables, seafood, or meats.

Expert Tips for Achieving Udon Perfection (from Jaden)

Beyond the basic steps, these invaluable tips from an experienced home cook will help you refine your udon-making technique and ensure consistently excellent results:

Embrace the Machine: While traditional rolling pins are rewarding, don’t hesitate to use kitchen appliances. “I am so using making homemade pasta with the help of a machine to roll to desired thickness! The rolling pin method was a bit challenging – getting the noodles to even thickness took some patience.” A hand-crank pasta maker (a personal favorite) or a KitchenAid pasta attachment can be a game-changer for achieving uniform thinness, aiming for just under ⅛ inch thick.
Rest is Best: If your dough feels too hard or stiff to roll out, it’s telling you it needs more time. “Cover dough with plastic wrap, let sit for at least 10 minutes and let the dough relax.” This allows the gluten to loosen up, making the dough pliable and easier to work with.
The Art of Hand-Slicing: Even if you use a machine to roll the dough, consider hand-slicing. “After rolling out to desired thickness, fold sheet into thirds, then let it rest for a few minutes before slicing by hand. Hand-slicing the noodles gives a more homemade feel, I love the unevenness of hand-made noodles.” The slight irregularities add character and an authentic rustic touch.
Divide and Conquer: Working with a large mass of dough can be cumbersome. “I separated the dough into 4 balls, this made it easier to roll out, instead of dealing with a massive mound of dough!” This makes the rolling process far more manageable.
Patience in Cooking: Fresh udon takes longer to cook than fresh Italian pasta. “Let it cook 7-12 minutes in gentle simmer. Cooking time really depends on how thick your noodles are. Check at the 7 minute mark and adjust. The udon should be soft but not mushy.” Japanese noodles are not meant to be al dente; they should be soft yet still have a delightful chew.
The Essential Ice Bath: After cooking, immediately transfer the noodles to an ice bath. “This will help remove excess starch, stop cooking and bring more ‘bounce’ to the noodles.” This shock treatment also prevents the noodles from becoming overly sticky and gives them their signature elastic texture.
Separate Cooking for Soup: When serving udon in soup, cook the noodles separately from the broth. “Meaning, don’t try to cook the udon noodles in the broth itself. Too much starch will be released in cooking process,” which can make your broth cloudy and affect its flavor. Cook the noodles, rinse, then add them to your prepared hot broth just before serving.
Customize Your Broth: The basic udon broth is simple and elegant. “Start with the basic recipe, and add vegetables, seafood and meats as you please.” This flexibility allows you to create endless variations tailored to your taste and available ingredients.

More Delicious Japanese Noodle Adventures

If you’ve fallen in love with homemade udon, there’s a whole world of Japanese noodles waiting to be explored. Expand your culinary repertoire with these other fantastic noodle recipes:

15 Minute Miso Udon Noodle Soup Recipe
15-Minute Ramen Noodle Soup Recipe
Kimchi Ramen Recipe

We hope you thoroughly enjoy creating and savoring this authentic Homemade Udon Noodles recipe. Your feedback means the world to us! Please feel free to leave a star rating and share your experiences and any tips in the comments section below.

Homemade Udon Noodles Recipe from Chef Morimoto

Recipe reprinted with permission by HarperCollins Publishing. From Mastering the Art of Japanese Home Cooking by Masaharu Morimoto. For a simple dashi udon broth, please see above.

Author: Masaharu Morimoto

Rating: 4.94 from 16 votes

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Prep Time: 2 hrs | Cook Time: 10 mins | Total Time: 2 hrs 10 mins

Course: Main Course | Cuisine: Japanese | Servings: 6 people

Ingredients

5 cups (600 grams) all-purpose flour, sifted, plus more for dusting
1 tablespoon plus 1 teaspoon kosher salt
1 1/4 to 1 1/2 cups water

Instructions

To make Homemade Udon Noodles:

In a large mixing bowl, combine flour and salt. Add 1 1/4 cups water. Use hands to mix until dough starts to come together in a few large lumps. Firmly press and knead the dough, incorporating any loose flour until there is none left. If necessary, add a little more water, 1 tablespoon at a time, until you can incorporate all of the flour.
Lightly dust work surface with flour. Knead dough (folding and firmly pressing with your palm, folding and pressing forcefully) until dough looks and feels fairly smooth, about 5 minutes. Form dough into ball, wrap in plastic wrap, and let rest at room temperature for 1-5 hours.
On a lightly floured surface with ample room, knead it again for a few minutes. Divide dough into 4 equal-sized balls. Dust each ball with flour and cover with plastic wrap until ready to roll out.
Use a rolling pin to roll out the dough, occasionally rotating the dough 90 degrees and lightly using with flour if it threatens to stick to the pin, until just between 1/8″ to under 1/4″ thick. If the dough is too difficult to roll out, cover with plastic wrap, let rest for 10 minutes, and then resume. This rest allows the gluten to relax and makes it easier to roll out.
Fold the sheet of dough into thirds (like a letter fold) and then slice widthwise into approximately 1/8″ thick noodles. Gently separate the noodles and toss them with a little bit of flour, just so they don’t stick together. Cook right away.

To Cook Homemade Udon Noodles:

Bring a large pot of water to boil and prepare a large bowl of icy water. Add noodles to boiling water, stirring frequently and adding 1/4 cup fresh water if the water threatens to bubble over, until they are fully cooked but not mushy, 7-12 minutes (depends on how thick your noodles are). Unlike Italian pasta, Japanese noodles shouldn’t be al-dente, but don’t let them get mushy.
Drain noodles, transfer to icy water. Briefly and gently rub the noodles with hands to remove some of the starch. Drain from cold water.

Keyword: homemade noodles, noodle recipe, udon noodles

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Chef Morimoto’s cookbook, “Mastering the Art of Japanese Home Cooking,” is a treasure trove of authentic Japanese cuisine. It features a range of dishes, from beloved classics like miso soup and chicken teriyaki to everyday staples commonly found in Japanese households, such as Omuraisu (omelet with ketchup fried rice) and Sake Shioyaki (salt-grilled salmon). It’s an invaluable resource for anyone looking to delve deeper into the rich flavors and techniques of Japanese cooking.

Beyond the pages of his cookbook, I had the distinct pleasure of personally experiencing some of Chef Morimoto’s extraordinary culinary creations at the grand opening of Morimoto at the MGM Grand in Las Vegas. It was an unforgettable evening where I not only had the opportunity to meet the Iron Chef himself and savor his exceptional sushi, but was also treated to his delightful performance as he sang in Japanese for the guests. Such personal touches make his approach to food and hospitality truly unique.