3 Simple Ways to Make Perfect Udon: Instant Pot, Induction Cooker, and Slow Cooker

Name: Sanuki Udon
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 400g Udon noodles; 1 cup of dashi broth; 2 tbsp soy sauce; 2 tsp sugar; 1 tbsp Mirin; 1/2 cup chopped scallions; 1/2 cup tempura flakes; 1 egg; 1/4 cup cooked shrimp

How to Make Rich, Flavorful Udon Broth Quickly Using the Instant Pot’s Soup Setting

Use the Instant Pot’s “Soup” setting to quickly prepare a rich, flavorful udon broth. The high pressure extracts the maximum umami from your ingredients in a fraction of the time, delivering a perfect base for your noodles.

How to Cook Udon Noodles to Perfection with Precise Temperature Control on an Induction Cooker

With an induction cooker, you can precisely control the boiling temperature, ensuring your udon noodles cook evenly and retain their signature chewy texture. Keep the water at a consistent boil for the best results.

How to Tenderize Meat and Vegetables for Udon in a Slow Cooker for Maximum Flavor

For extra flavor, cook your meat or vegetables in a slow cooker beforehand. This will infuse them with the savory broth flavors and ensure they’re tender and melt-in-your-mouth, making them the perfect complement to your udon.

Tips and Suggestions on Sanuki Udon

Choosing the Right Flour

Pitfall: Using all-purpose flour instead of high-protein flour can result in a less chewy texture.

Tip: Use high-protein flour, which is essential for achieving the perfect chewy texture of Sanuki Udon.

Proper Kneading

Pitfall: Insufficient kneading can lead to uneven dough consistency.

Tip: Knead the dough vigorously for at least 10 minutes to develop the gluten and create the chewy texture characteristic of Sanuki Udon.

Rest the Dough

Pitfall: Skipping the resting step can make the dough harder to roll and cut.

Tip: Let the dough rest for at least 30 minutes after kneading to allow the gluten to relax and make the dough easier to work with.

Rolling the Dough Evenly

Pitfall: Uneven rolling can lead to noodles of inconsistent thickness.

Tip: Roll the dough out evenly using a rolling pin or pasta machine to ensure uniform thickness for consistent cooking.

Correct Cutting Technique

Pitfall: Cutting the noodles unevenly can result in irregular cooking times.

Tip: Use a sharp knife and cut the dough into even strips to ensure the noodles cook uniformly.

Boiling the Noodles

Pitfall: Overcooking the noodles can cause them to become too soft.

Tip: Boil the noodles in plenty of water for about 8-10 minutes or until they float to the top. Taste a noodle to make sure it's cooked through but still firm.

Refreshing the Noodles

Pitfall: Not rinsing the noodles can leave excess starch and make them sticky.

Tip: After boiling, rinse the noodles under cold water to remove excess starch, giving them a smooth texture and preventing stickiness.

Classic Sanuki Udon Recipe

                        Ingredients
                        400g Udon noodles
1 cup of dashi broth
2 tbsp soy sauce
2 tsp sugar
1 tbsp Mirin
1/2 cup chopped scallions
1/2 cup tempura flakes
1 egg
1/4 cup cooked shrimp

                    

                        Instructions
                        Cook the Udon noodles according to the package instructions.
In a saucepan, combine dashi broth, soy sauce, sugar and mirin. Heat the mixture until
                                simmering.
Remove the saucepan from the heat and keep the broth warm.
In a separate pan, fry an egg to your liking.
To serve, place the cooked noodles in a bowl. Pour the broth over the noodles.
Add scallions, tempura flakes, cooked shrimp, and the fried egg on top. Serve
                                immediately.

                    

Cooking Time

Preparation Time 1 hour

Cook Time 15 min

Total time 1 hr 15 min

                        Nutrition Facts
                        Calories: 350
Fat: 3 g
Saturated Fat: 1 g
Carbohydrates: 70 g
Fiber: 3 g
Sugar: 10 g
Protein: 14 g

                    

Traditional Sanuki Udon