You won't believe how easy it is to make udon at home, down to the noodles and dashi broth!
For the noodles:
For the broth:
Garnish: fish cakefried tofu, scallions
In a bowl, mix the water, salt, and flour. Work the dough until it forms into a sticky ball, generously flour your hands and work surface, knead the dough into a thick disk, folding it in half and pressing it out again repeating for 5 minutes. Form the dough into a ball, place in a plastic bag and put it in a pocket of your clothing for 30 minutes. (Putting it in an apron pocket is not close enough to your body heat.)
After 30 minutes place the dough ball on a well-floured work surface and roll out until the dough is 1-2 mm thin (about 1/4 inch thickness).
Fold the dough lengthwise and cut into 3 mm strips.
Place in a pot of boiling water and cook for 12 minutes, separating the noodles with chopsticks as they cook. Remove the noodles with a slotted spoon, place in a sieve and rinse well with cold water.
While the dough is rising, make the broth by adding the 300 ml water, dashi powder, soy sauce, mirin, and salt to a pot. Bring to a gentle boil before pouring onto the noodles in a bowl.
Garnish soup with sliced fish cake, fried tofu, and scallions. Sprinkle with togarashi spice, if desired.