Join the adorable Tomoko-san in making your own sanuki udon noodles using the traditional Japanese method - which is both surprising and incredibly fun! Characterized by its square shape, flat edges, and chewy texture, sanuki udon can be enjoyed in various ways. Tomoko-san will teach you a classic udon recipe with a simple and delicious dipping sauce.
Class Details
May 16th - 5:00 PM - 6:45 PM Pacific Time
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use. At the beginning of the cooking class, we will introduce the chef and start with some general information. For questions, please email hello@thetablelesstraveled.com.
Ingredients & Preparation
The expectation is that you will have some common household ingredients like salt, pepper, seasonings, olive oil, etc. Here is a complete list of ingredients. If you do not have them, our chefs will do their best to suggest substitutions.
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Note:
This recipe works best when ingredients are measured out on a scale using metric measurements, however, if you do not have a scale we have provided imperial measurements as well.
Please presoak the piece of keep in 7oz of room temperature water for at least 10-minutes before class.
Live in the Greater Seattle Area? Contact hello@voyagerstable.com and our friends will source ingredients for this recipe and deliver them to you (no contact) from small businesses at Pike Place Market. This includes purveyors like Don & Joe’s Meats, Frank’s Quality Produce, and Pike & Western Wine Merchant.
Udon Noodles & Dipping Sauce
Serves 2
Noodles
240 grams (1 1/2 cups, less 1/2 tablespoon) flour
102 milliliters (1/4 cup and 3 tablespoons) water
16 grams (3/4 tablespoon) salt
Corn or potato starch for dusting surface and dough
Dipping Sauce
200 milliliters (3/4 cup + 1 tablespoon) water
*20mm x 20mm or (1in x 1in) piece dried kelp (kombu) (presoaked in 7 oz of water for at least 10 minutes)
*8 grams (2/3 cup) bonito flakes
50 milliliters (3 tablespoons) soy sauce
50 milliliters (3 tablespoons) mirin (sweet rice wine vinegar)
15 grams (1 tablespoon) light brown sugar
Optional garnishes
green onion or scallions
fresh ginger
*If either dried kelp or bonito flakes are unavailable you can use Japanese soup stock powder such as Hon-dashi to make the soup stock.
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
2 Bowls
Measuring cup
Plastic bag at least (45cm x 50cm or 17in x 20in)
Sheets of newspaper
1 medium-sized towel
Rolling pin
Small pan
Strainer
Plate for udon noodles
Long chopsticks or tongs
General Steps
Making udon noodles
Making the dipping sauce
Cutting the noodles
Explaining cooking, preparation, and condiments for garnish
More Classes from Tomoko
Please see below for all class options by this chef or email hello@thetablelesstraveled.com.