It’s Time to Make Some Udon Noodles from Scratch

[@yapaul6226]

Also the more you knead, the chewier it gets. Plus the temp of water adds some texture. For example, adding in place boiled water instead of room temp or cold water gives that elasticity. Im the noodle master so it takes lifetime to learn proper texture an mix for noodles

[@hibiscusflower5911]

thx nood master

[@Pokepokeboom]

Hail the noodle master

[@Phalcon777]

Really disappointed that this stops at E2. Was looking forward to more.

[@maddiek963]

I would guess that the corona virus had something to do with that :( Just kidding, i read the year wrong lol

[@Shuggies]

IKR !! I wanted to know a soup or stirfry outcome personally. I will likely never dip my udons..

[@TheLittleBlue-Bird]

@@Shuggies If you ever make udon noodles, I highly recommend Udon Yaki, a japanese stir fry dish. It is very very good!😆

[@jettegladbjerg3628]

I absolutely love the way you measure your recipes and how you explain it. Finally, someone I can understand without questioning anything, because there is absolutely no need to. Perfect. Thank you 👍🙏❤

[@jl1741]

This is really reminding me of French Guy Cooking, but you’re like a less quirky version of Alex.

[@carpediem5232]

Yes, but Alex would have found a way to have to build his own machine. ;)

[@beatlejn]

he made an appearance in the sandwhich series when they made the Jamn buerre sandwich.

[@suncu91]

@@carpediem5232 yeah. Alex is like "let me show you instant noodle recipe. Step 1: make instant noodle machine."

[@duckiejj]

You should see his Ramen series, complete scientist overload by Alex. That's what makes him so amazing!

[@peral9728]

Yes, but Brothers Green Eats is targeted towards people with a smaller budget.

[@bryanjensen355]

If you want a little more authentic resistance in the noodle, without being a chewy as a homemade ramen noodle (which uses highly alkaline water in making the noodle itself), merely alkalize your cooking water with about 1~1.5% per volume or 20-30g of baking soda per 2 L of water. This is like what is done for a bagel or pretzel, though about a half to a third of the volume.

[@ElectronBasket]

And part 3 never got made :-(

[@amladao]

Please continue with this series!!!

[@NegativeFeedback]

Foot kneading is my new favourite thing

[@alexlaquerre8617]

For my future self, he makes the tsukemen at 8:10.

[@aidanjanemcintosh6919]

thanks, that is also what I am looking for

[@janesmith9628]

WOW loved the head to head competition !!! Really interesting to see the process and the reveal of the winner !! MANY THANKS for this great video.

[@jarrardscott]

If you found the tapioca chewiness addictive but slightly preferred the normal wheat flour noodles why not just change the ratios? Perhaps 75g tapioca starch, 425g Wheat Flour, 260g Water (that little extra you needed for the tapioca absorbing more) and your 10g salt. Cook it for 12 minutes. I think i've just convinced myself to make these haha. I'll be using a kitchen mixer for kneading. Also, are you just using All Purpose Flour? I imagine different protein level flours will effect the texture, chewiness, stretchyness etc.

[@DamianoZerneri]

You even carved the rolling pin! I'm amazed

[@maisie9867]

Mike, any chance you could make me a rolling pin? I'm missing my left hand & whenever I use a rolling pin my left arm eventually slides off. I'd love to have some sort of stopper at the end. I could sen you measurements/pics of needed

[@robertbuckley2108]

I've been extremely impressed with the sound in all of your videos.not just the quality of your voice over but also just the sheer clarity of all the cooking sounds. The sound of the finished dough scraping across your cutting board the sound of the rolling pin rolling it out just music to my ears!

[@benzuckerman]

Isn't 60% getting close to the hydration level for bread? I think noodles are closer to 40% - 45%....

[@strawberryjpeg6000]

this is my favourite series because i love noodles way too much

[@shleepy1691]

I just made this and I have to say this is one of the best noodle guide I have ever watched. noodles came out perfect

[@sgewirtz1]

Are we ever going to see part 3?

[@thispleasesbulba]

This looked so, so cumbersome and I wouldn't ever try it Until I saw the finished product And I was like MUST DO

[@renaissancegorl]

I tried this recipe yesterday. I was not sure if it would work so I used 250 gr flour. And was not patient and waited for only 3 hours on fridge. In the end it was delicious. I made stir fry with some cabbage, green onion and mushroom. Now I’m here again because I will make a bigger batch and put on freezer. Much better than store bought.

[@torypayne4716]

That was super cool to hear about how you made the baseball bats when you were younger! It's nice to see that you carried your hard work and passion over to cooking as well.

[@BenedettaIlCibodelleCoccole]

it's a great video! so enjoyable! I love Japanese food and udon as well! I can't wait to see the next video of this series! Thanks for sharing! :D

[@markyochoa]

I'm fairly certain that the hydration for Udon noodles is in the 30s bro. 5:50 That answers your question.. the reason why the tradition is to knead by foot is because the hydration is so low that you need a full persons body weight at the balls of your heels to be able to knead such a dry dough. Nowadays you can just use a kitchenaid.

[@AnnaNstudio]

Always pleasure to watch!!!😉

[@MrJadawe]

Hey man, was fun watching you Experiment with different cooking times and flour ratios. How About trying something like a 10-15% topioca mixture? Might bring some great chewiness, while still giving you the texture. :)

[@psycholocke4090]

Dear Sir, I'm might be mistaken, but isn't Udon made from buckwheat flour? Also, The kneeding method you mentioned is due to the very tough dough. Since mostly women cook at home, they use their feet to kneed the dough. Udon masters usually have developed very strong hands and arms. But since I'm not from Japoan, I might be mistaken. You may want to look for a video from "Japanology" where they covered this topic quite deeply. Thank you very much for your passion, joy and help in cooking. Best regards

[@isaacwasserman2566]

You're thinking of soba noodles. The buckwheat flour is what gives them their signature light brown color.

[@UrbanHomesteadMomma]

lol you seriously walked on the dough on your countertop! That’s too funny!

[@patronusstag]

Wow your woodwork history and talent is so impressive and cool!

[@jujutaylor8171]

I love how you explain in depth and how you experiment and use what you have. All in all good informational video with the history behind the udon noodle in the first part. I'm seriously loving this. My aunt usedto make udon for her Japanese husband and kids and my moms family and they were some of the best times at the table with my family enjoying a bowl of noodles 😊

[@agingintobeauty]

Different varieties of wheat are used by different manufacturers. I think the reason noodles taste different in the orient is because they grow varieties we do not have access to in the USA. It would be nice if you'd show us the brands of flour you use as well.

[@musam7408]

Love it! I'm waiting for episode 3

[@terryb3388]

I must say to you sir ... this is an awesome video on all levels ... thanks

[@VincentGB]

Thanks for keeping it so simple.

[@kare0257]

9:06 don’t ever do that! The misos flavour will be destroyed and taste sour if it is heated up to above 80°C.

[@DarenCullimore]

Gotta be careful with sesame oil, too. I'd probably add both after it stops boiling.

[@foodpimpz9086]

Love me some homemade noodles, thx for sharing.

[@zezty4295]

i gotta say thanks and respect for the amount of work you put into your videos.

[@bryanjensen355]

Another tip: When using tapioca starch: Have the water boiling hot before hydrating the starch/flour mix.

[@AyranLP]

Why?

[@dileeprao316]

To be clear, you need never weigh (mass) water when you're using grams. 1 ml = 1 g when dealing with room temperature water. That's why the whole system was set up that way. So you can just pour into your measuring cup and trust the conversion.

[@boostedjdm185]

Weighing on a scale is still the most accurate way of measuring water. I’ve found before that my pyrex measuring jug can be off by nearly 20ml even when I pour it as precise as possible.

[@diannt9583]

At sea level this is true...

[@TheSexikiwi]

Always more accurate to use a scale than trusting your own eye with lines on a measuring cup.

[@faithsrvtrip8768]

Dats bad ass chit right der! Made the rolling pin AND the noodles!

[@levi8686]

When you said making noodles from scratch I definitely wasn't thinking of the rolling pin too lol

[@littlekiwi9724]

I just made myself miso soup to try your noodles and they're perfect! Many thanks

[@melaniel7321]

the foot kneading was glorious. I have to try that.

[@peterdoe2617]

I've added a version from a girl in germany about that already in the first episode of this series. Don't know if Mike found it there or by own research: kzbin.info/www/bejne/faS5ZX9rg7OtqZI btw: she half Malaysian. And her version with plain wheat flour and cooking time was Mike's favourite, here. Don't know if she ever experimented or just knows it this way from back home.

[@lewismaddock1654]

I kind of do my udon noodles every week. What I usually do Is make them a lot thinner, just wheat, 45% hydration and 10% salt. I cut them up and toss them in tapioca or corn starch. I get them separated into little plastic containers. In the freezer. When I want some noodles I just boil up some water, dunk them into the boiling water for about 50-70s, and they're done. Taste great and always al dente.

[@andrelucky123]

For the first boil, how many minutes it will take usually?

[@foodpimpz9086]

10 percent salt! You sure?

[@Gaiwen_Li]

Foodpimpz probably helps it hold together

[@artistical88]

Tuck in your hoodie strings at the lathe! Scarin’ me!

[@jazztemple2]

Kate! Thank you! He was scarin' me as well... I worked in the manufacturing sector for a long time and accidents do happen.

[@daruthin]

just informations for viewers, you don't need to craft a long rolling pin yourself. search for "mattarello rolling pin", it's an italian traditionnal kitchen tool for pasta. or you can search for "long rolling pin".

[@paul-zx5du]

Gonna try this because you made it look easy. Wheat noodle, 12 minutes.

[@hotfishy]

They use foot because usually it's lower hydration like 30-40% range, so not 50% where you can easily work with and also they let it sit in room temp for a day :)

[@Jane-ms9ky]

This is a very informative video🍜 . Excellent thanks a lot 🙏🙂

[@n.b.2595]

Really enjoy this series!

[@Looch27]

what a beautiful video, lighting, editing, music and subject matter. Enjoyed the wood shop bit and am really excited to see where this series goes. P.S. I can def see some inspiration from Alex coming in lol, u guys are both great.

[@alrachid2]

This looks awesome. I think I will try to make a similar dish and see if my daughter likes it. She wants ramen noodles but I dont want to buy them due to how bad they are for you. I just need to buy a couple ingredients to make a good sauce!

[@cashaw4848]

Where is episode 3? I'm loving it so far! Please make more

[@cwbrownCaroline]

Will there be moor noodle videos, I loved these two!

[@rcchan8484]

this is simple and tasty. I made it today, yum❤

[@emzyrainbowwings2430]

Anxious for a 3rd part 🥺

[@sjaaksjok]

Nice video, are you planning on trying different types of (wheat) flour with different protein contents? This also affects the noodle texture and personally I’m still looking for the right flour of flour combination for the right udon noodle texture

[@BonsaiBoon]

Came here to ask him about the same. Flour types have very different names in different countries and Protein content is very important to texture. So please Mike always give us Protein content!

[@annaaelbrecht2435]

This was so nice to watch! I really enjoy your videos! Greetings from Belgium 🙂

[@judyepstein1]

You're a good cooking teacher.

[@bobbyshazamm7009]

I feel Alton Brown's influence. I used to watch his show all the time growing up!

[@melissad3390]

I really like the woodwork

[@Shuggies]

We needed the soup texture.. how they soak up broth.. like Noone is really going to dip them for the most part. People wanna use them in soup and stirfries overall... IMO. This dip style. No doubt is good.. but rarely eaten this way.. LOVE THE EXPERIMENT THO and the recipie. Thanks for sharing and Never NO Hate 😊✌

[@gnus_w]

Hey man! I`m making Udons noodles as we speak, great video! Are you planing to release part 3 soon? Cheers from Norway! Keep cooking, great chanel :)

[@alanchristie929]

Never had udon, now I'm seriously considering making some 😁

[@cferrario40]

Alan Christie oh lawwwd! Git busy! Yelp locally and buy some noodles!

[@alanchristie929]

@@cferrario40 we have an Asian supermarket close, I'll give the store bought a go first maybe and then go deep on making my own 😂

[@dnoop_sogg]

Just try to make it yourself. The guy in the video overthought it. It’s really easy actually

[@Chrysanthemum808]

Udon is so good. I might like them a bit more than Ramen because of the thick noodles. That’s just me, but it’s really tasty. If you can, I highly suggest going to a restaurant that specializes in Udon, first. :)

[@TheJemstar28]

I love experiments….. I feel like I would most definitely be an added awesomeness to your team.

[@vikiettruong2260]

Just a quick comment , you can look up for videos on making soba, which have a very cool process called tsunodashi, which rolls the dough into a nice square shape, which lets you use almost all of the dough without trimming it.

[@BC-xu8yq]

Mike takes DIY to a whole new level

[@EraBerry]

Followed along and made these this weekend and they are sooooo goooood!!! Thank you!!

[@InfoTYML]

I've been hoping you would do this recipe. Thank you.

[@Knackbacke]

Made those today for me and my girlfriend - it was a fascinating religious delicious awakening! Can't wait for E3!

[@DeanNelsonRN]

Dude, I just love your video. Just great....

[@thegourmetgrandadandfamily]

Wow such an interesting video and making a rolling pin too, I am so impressed that I had to be a new subscriber to your Channel and here I am not a great fan of noodles but I am following your video and and going to give them a try wish me luck and a like from me .!!

[@robotrecipes1583]

Well i will try too..

[@naha7084]

You definitely want to use a lot more salt than that. You want about 10-15% of salt to your water, depending on the season and humidity. Salt helps intensifying the chewiness of udon noodles. It sounds like a lot to put 25g salt to 250g water, but noodles won't come out too salty as they lose the saltiness on the process of cooking. Better come to Kagawa for the real udon!

[@andrelucky123]

Is in kagawa using tapioka as well?

[@evelynng9343]

Nice handcraft wooden bowl & handmade noodle👍🏻

[@idaeinjaw2139]

looking forward to ep3!

[@patronusstag]

I'm gonna try the simple wheat one tonight.

[@jco1966]

I really like your videos. Thank you for the content!

[@yancamille8811]

when will part three and four come out. i just got to love this channels content. Maybe i missed something............

[@theresa_lili]

It was kneaded with the feet because of how tough the dough is - according to tradition. Surprised with your look into history you didnt catch that. If you can knead it by hand, have fun.

[@carlosalbertogarbijr6212]

I´m a Udon lover and have tried myself to make it at home, it´s not easy to master it. This is why i´m really interested in this series, keep up the good work. In my oppinion the broth is the most important part, wich I could never do well at home. I had the same reaction you did in your first video, since I tried making that same broth some months ago. It´s just not nearly as good as what you get in a good restaurant.

[@quentin5213]

For the broth you normally want to make awase dashi or niboshi dashi, just kombu dashi is normally not enough. Because the number of ingredients is low you'll also want a nicely aged soy sauce (which will most likely make your broth better than most shops). You'll also want to soak the kombu overnight and bring it up to temp instead of boiling it outright which increases the bitterness.

[@PianoSamurai]

As a Cabinet Maker when I first saw him using the Lathe I was like, you should really be wearing safety glasses... ._. Then it cuts 5 seconds later with him wearing a pair when he realizes it. lol xD

[@josephonesta6416]

I've seen recipes that use baked baking soda in the noodles. They were Chinese noodles, I think but the texture of good Chinese noodles reminded me very much of my udon days in Japan. Have you, perhaps in other videos, experimented with those noodles?

[@micahcruz5994]

When you make ramen noodles you also use baked baking soda. They come out chewy as well.

[@peterdesmidt8742]

I made Udon noodles from scratch for the first time yesterday. I used a pasta machine to roll out the dough. That was the biggest pain of the process, as no matter how hard I clamp done the pasta machine, eventually it'll start to spin. Anyway, the noodles turned out very good. Can these be made with whole wheat flour? I expect they'd need a bit more water. That sauce looks great. I'm going to give it a try.

[@michaelmertens813]

Making Udon noodles, you should also show how you walk out into the woods and ax the tree for the rolling pin.... :-)

[@IpetTiger]

I like your experimental cooking style, like an amateur version of Heston Blumenthal.

[@jrmint2]

i find with a thick sauce as in zhajiangmian, i prefer a tapioca udon, for a soup then a drier firmer pure wheat udon is better. it's part preference, too.

[@New_Wrench]

Flour - 500g Water - 250g Salt - 10g

[@KingKatura]

8-12 Minutes is good for a udon with already boiling heat 15 mins if your making double or triple the amount. But moreso it actually varies on how long to cook them pending on your pan and so forth. But you can actually tell by looking at them when they are done, They get somewhat translucent and start looking like they are going limp, when they are not all the way done you can see somewhat of a hard core, or if you choose to feel it definitely will feel the difference. If your a cook anyway you should be tasting, But honestly i have never heard of tapioica flour for them, 100% Buckwheat flour if you can get it is how it should be, or just regular flour.

[@yukia.8188]

I just make myself hungrier in the middle of night by watching this *drooling*

[@ryanspencerlauderdale687]

I would like to see an Italian video or two in the Noodle Series.

[@dguceleste]

Nice job man

[@ramonestevez674]

Thanks technicality and detail in all processes of this video are amazing (the manufacturing of tools, the precision in the noodle making, heck even the music). I look forward to seeing more noodle vids!

[@saraw1302]

Have u try to add little bit of the Tapioca flour to give a little chewy texture ? Becauce the store bought one have wheat and Tapioca flour.

[@RovingPunster]

This is a long post, so those who are not hardcore DiY noodle aficianados, don't bother reading this, because it is NOT FOR YOU. > Yay, a fellow sourdough fan. 👍 > Hydration: 50% seems fairly standard for most types of asian hand-made noodles. I dont recommend anything above 50%. > Alternate dough mixing method: This is one type of dough that premixes well in a food processor ... flour first, then turn on and pour in the lightly salted water in a moderately paced stream, then do about 10 one second pulses until no traces of flour remain, and the dough is a moist crumble that pinches easily, similar to pie dough. Upend into a bowl, compact into a ball, knead briefly, oil lightly, cover, rest 30 mins, then knead 60 sec until smooth and homogeneous, then re-oil, cover, and rest at room temp for a min of 30 mins more, and upto 12 hrs (esp if you want some autolysis activity), before use or further manipulation. > ROLLING PIN (6:55): I like my 2" dowel of Kilned Maple, which I chamfered the ends on, then treated with mineral oil overnight, then buffed it like an old shoe. Ive been using it several times a week for 20+ years now, and it's still like new. Just like with a new wooden cutting board or stirrer, DONT FORGET TO OIL a new untreated rolling pin before using it ... it protects the wood by inhibiting splitting due to swings in internal moisture content, and also inhibits the uptake of food strains and off flavors the pin gets exposed to. > TRIMMING (7:00): I'm sure I reinvented the wheel on this, but I borrow a technique called "upsetting" from blacksmithing, which basically involves squishing material from where you dont want it to nearby areas where you DO want it ... so, when rolling out dough, if you have a horizontal bulge, then instead of cutting it off, simply lift it briefly and let it contract a bit, so it changes from a lateral bulge to a vertical thick spot, then use the pin to squeeze that extra material sideways into the narrower areas that need it, then change directions 90 degrees and roll/stretch that narrower (but now thicker) area laterally out to match the edge you started with ... viola, irregular border evened. With a little practice, it becomes both easy and quick to work dough into even borders, either square or round, and greatly reduce the need for trimming ... helpful for things like pizza dough, ravioli, lasagna, flat breads, pie dough, etc. > Miso alternative (9:10): For a spicy korean flair, replace the miso paste with gochujang, then add your water and adjust for flavor and salt with either a good quality chicken base, dashi powder, or both. > Cook time (10:30): For standard biang biang mian, or la mian thickness, you want 1-2 mins. For med udon noodles, you want 4-5, and maybe 8-10 for thick udon. If you replace the water with eggs, incr those times by 50-100%.

[@QtreePL]

'2% of salt of any dough' at 3:52 is wrongly calculated because a dough is a flower + water...You just took to calculation a flower. Amount of salt is still acceptable I think :)

[@ianchin5634]

Where is part 3 and 4 ? love the series

[@TheMrpiggyboy]

Your Dad has a huge shop. I am a life long carpenter and wood working cook. Question. Have you ever tried those oriental rolling pins that are thin at the ends and fatter in the middle. Twice as fat in the middle as at the ends. Just lovem for rolling out dumplings.

[@lov.bdraws5505]

your tapioca noodles are probably like really long strands of boba :) hahaha try putting them in milk tea!

[@c.noobnoob3090]

Love your videos!

[@Angel-ld8dq]

🥰 Wow looks delicious . I'm from 🇧🇷 Brasil, but I love any type of Asian food.Thank you, It's sounds delicious. We 🇧🇷 love tapioca its really good if you put on a fry pan as pancake, plain and put slices od banana with nutella .. Or other recepies with tapioca... You should try it 🙏😁🇧🇷

[@StupidLittleRedFox]

I love eating udon at my favourite place, the chewiness is simly gorgeous. You used too much tapioka starch, that's why the noodles were too chewy, you need to add just a little bit of it (like 50 grams on a kilo of flour), so it won't impact it so much.