How to make tasty Japanese Udon noodle easily from scratch at home

[@joshuaespinoza534]

I love your personality and kindness. Thank you for sharing tobthe world. We love you brother. Love from the 🇺🇸

[@glendamcdaniel7287]

Thank you for sharing this. I like how you explained why the noodles 🍜 were put in ice water and that they can be frozen. Now I have to find my pasta machine and stop paying $1.99 for a 7 ounce package of noodles. By the way, you are a very handsome young man.

[@Whitepeachyellowpeach4675]

My prayers are with your pasta maker!

[@LORD_SUPER_ALI_FOREVER]

You don't need a pasta machine u can roll it with a rolling pin and cut it after folding it with a knife

[@patbingsoo5219]

Thanks for making this video, your videos are probably the most informative on how to cook Japanese food. The tips that you add for each step of the recipe are very helpful. If possible, here are some Japanese recipes that I would like to know: すき焼き, 茶碗蒸し, お汁粉, and 塩焼き.

[@Carla-p3j]

I like

[@hidrichify]

Thank you so much sir for sharing your culture to the rest of the world, the instructions is so easy to follow.

[@SidestepTheQuestion]

I can't wait to try this. I get my udon frozen from an Asian grocery store, but I will soon be moving to a place where the nearest Asian grocery is an hour away. I'm so happy I found your channel. Thank you!

[@l1zrdking]

I just bought a pasta roller to start making my own noodles (and pierogi) so def have to try this out. Udon noodles are kind of expensive around here (compared to other noodles) so I need to learn this method. Thank you for sharing.

[@zofiawegrzyn37]

Pierogi ❤

[@flexiblehandsmemory4795]

Thank you very much,for sharing/showing your knowledge... right now I'm preparing this udon....hope I can make it will....

[@ha5ha]

Thank you very much for your recipe and techniques. My udon came out great.

[@jaimwah]

Absolutely wonderful instructions a beautiful video. Thank you so much .

[@peace4598]

Finally!!!! The kind of channel I have been looking for. ☮️💟

[@sarahp1383]

Since a few days I have been watching You tube videos on the food carts which very old Japanese men push around the city streets of Japan late at night. I have been observing the look of contentment on the faces of tired office goers after they stop by these food carts, and enjoy a tasty bowl of Ramen with delicious toppings like wasabi , kelp bonito flakes ingredients which are all unfamiliar to me. Today I moved on to your video teaching us viewers so beautufully how udon is made and also how to make the various sauces that go with udon First; may I compliment you on the very nice way you teach. The instructions are simple and easy to follow. Ingredients like kelp and bonito flakes are not available where I stay in India. But still there is a joy in learning the cuisine of a another country. Arigatou Sir for this very interesting and useful video.

[@richardhislop-harvestthena4882]

Thanks Leo!! Now I can make fresh Udon noodles at home here in Virgina USA! Thanks man!!! I will try this recipe!

[@janesmith9628]

Thank you for the very detailed and complete instructions!! Can't wait to try this.

[@hibaalsudani4757]

Thank you so much for this video. Great detailed recipe. Appreciate your effort. 🙏🏼

[@raselbenyamen9025]

Thank you so much watching this video Sir good job nice dough recipe

[@DARINWADEX100]

Thanks Leo I watch this over and over again udon noodles are a skill too this is now my hobbies in the kitchen thank you for giving me some self worth

[@nord4338]

Beautiful udon, thank you for your video and recipe.

[@louisdevalois4358]

This is a very beautiful and great video that you have provided us, your audience. Thank you kindly, for your instructional videos. I am excited and look forward to learning and cooking your recipes. Domo!❤❤🎉

[@papermason]

Oh yes, Leo, I'm going to try this. I can only roll out by hand, but I think it would be worth the effort. I absolutely cannot get udon in my town, to order it online, is way too expensive. Thank you for this recipe, excellent video!

[@MinMin-zy1vi]

I´ve tried your recipe today. Thank you very much. I like the noodles very much.

[@Miniseriesoflife]

Thanks for the tutorial host, It was fun

[@krisiwasaki9607]

I’m going to try it! Thanks for all the tips, those are important.

[@1234j]

Oh, that looks GOOD.

[@moonfirewitter6232]

Awesome video, 👌Domo Arigato, a very clear explanation.

[@felixdarrenabante3348]

Very informative! I need to try this. Thanks for sharing your knowledge. Arigatou gozaimasu!

[@AntW11]

what an amazing video. thanks for posting❤❤

[@rachaelmt2984]

Arigato! Thank you for sharing. I will try this

[@MassaCreto]

tried this and even as plain udon noodles (nothing added), it was a great success and tasty. Now i need to find out what to add to make it even better. Thanks for teaching me! Arrigato guizaimasu

[@febfeb6743]

thank you for sharing ur videos👌

[@Anna.GG.]

Thank you so much sir. I was looking for this recipe for a long time. I love udon noodles. I appreciate immensely that you also show how to cook them properly! 👍😊😊 I just subbed to your amazing channel. 😊

[@김지윤-o2t3x]

I just made it and it really tastes nice like real udon noodles! thank you so much :)

[@MJ77572]

Be more confident in yourself, it is not LIKE real, it is real udon recipe 😂 enjoy!

[@souhakhouni4584]

I have a question ... can I just use normal white wheat flour???

[@Lifeexperience34]

Ty so much for this recipe I must try it

[@Trytocookthis]

today i bought some udon premade from walmart - says from china - I am only going to try them with simple broth. I'm keeping a simple diet right now. But I have seen some really beautiful udon noodle soups/combos. Love from Kentucky.

[@wk3960]

Leo so ensem 😍 Look delicious

[@nhungcrosbie8750]

Thank you for the lesson. On how to make Udon noodles!

[@reginagoncalvesmaki9979]

Thanks Leo for the recipie

[@mariacagas5229]

thank you much for sharing this basic yummy udon noodles recipe

[@rednose64]

Thank you very much. Will do Udon noodles next weekend. 😍😍😍

[@mercycunningham2813]

Thank you for sharing. It realy looks like fun making them. Kneading them with your feet is genius. Lol.

[@Nisa-gs5xl]

Thanks for this video ,,one of this days i want to make fresh udon noodles

[@kali3291]

Thank you for sharing

[@amore1056]

Well presented 👍

[@lino951]

Your videos are awesome. I hope you'll get recognition you deserve👍

[@leosjapanesedojo7776]

Thank you so much for your nice words!

[@freerefill]

i love your videos so much you can tell how passionate you are and its an amazing energy

[@loanhaenggi2476]

Thank you very much for sharing ❤

[@happylang8492]

Thank you well explained.

[@sya4464]

👏amazing skills 👏

[@FlorBantique]

thank you so much/ wow tasty noodles

[@veganmichelle]

That was soooo great!! Thank you!

[@nord4338]

I love udon, soba, and ramen noodles, but the commercial noodles leave something to be desired. Your video is excellent, from now on I will make my own udon. Dōmo arigatōgozaimasu!

[@Vortex_Marin]

Thank you for the videos, they're amazing ! 🥰

[@vingletalania255]

Thank you for sharing!

[@shirleylarose4038]

❤😂 Thanks for sharing your delicious recipe, you have done it very appealing ❤😂 from Canada 🇨🇦 with love and respect 🙏

[@dailynewfuns]

Love from India 🇮🇳

[@ItsViolaRose]

Great video, thanks!!!

[@ferdinandunciano8539]

It's yummy 😋

[@MLBBVic]

nice video thanks for sharing

[@victor00123q]

Very useful!!

[@teodororolluqui2893]

Thank you Chef

[@daisyolson9634]

Thanks!💚

[@prasannabhat6047]

Thank you 😊

[@Trytocookthis]

Is that udon noodle headband? we love it very much.

[@franckmalers2299]

Oh la la, I'll have real Udon noodles for dinner! Thank you so much for the recipe and the explanations !

[@franckmalers2299]

daaamn, I'm into the second resting part and the dough looks amazing already. 1 more hour to go before making the noodles..... can't wait.

[@franckmalers2299]

i'm eating them, wonderful, nothing like the packaged stuff I can get at the supermarket.

[@curlsbynat9763]

I have a question. If I want hot udon what should I do?

[@ngocmyacc2]

Thanks you

[@monabo1]

Impressive

[@peterdesmidt8742]

Made these today. They turned out great! Can whole wheat flour be used, perhaps needing a bit more water?

[@leosjapanesedojo7776]

It is usually more difficult to make udon with whole wheat flour than with all purpose flower because of the outer skin of wheat containing in whole wheat flour. Thanks for watching!

[@amylamcf52]

Thankyou

[@brw3436]

Hi I live in Colorado, a drier climate, do I need to add more water?

[@leosjapanesedojo7776]

Thank you for watching this video! If you have any request for Japanese recipes you would like to know, please comment below.

[@harukaharuka45]

Sir, can u make gyoza or takoyaki.. 🥟🐙

[@MsBobHo]

hiroshima okonomiyaki pls 😍🤤

[@landercalrissian2560]

Naruto?

[@mamabear52]

Thank you

[@beckycroll7519]

Great instructions! I do have a Marcato pasta machine so I really appreciated this. Which cutter do you use? I was going to use the bigoli one, would that be right?

[@sharvikuttan8427]

This was the video I was searching for...I was confused that what should I have to do after making this, none of any other video have shown or said that we can boil it as it is...great work 👍👍

[@withoutsaltml7929]

Nice video , what is the atlas you are using and more info about the atlas

[@leosjapanesedojo7776]

Please refer to this and other blade variations. I hope this helps. www.amazon.com/Marcato-8320-Machine-Cutter-Instructions/dp/B0009U5OSO

[@bethlimestioas6027]

Thank you 💕🙏how to ordered the machine noddle's?

[@aureadizon1997]

I Love odon I always cook in HK

[@KG-lt9vl]

Loveee the feet technique! 😊😍

[@throwaway692]

Excellent video. Thank you. But I do have a question: When you freeze the Udon for later use do you throw them in boiling water still frozen or do you thaw them before cooking? Forgive me if that's a stupid question. :) And about how long will they keep in the freezer? Thank you.

[@leosjapanesedojo7776]

I put frozen udon into boiling water, and then just boil 10 - 12 minutes. So no defrost to cook them. I think it lasts a few month in the freezer if it's wrapped securely, but I usually eat them quickly since it's too tasty to wait. haha Thank you for watching!

[@throwaway692]

@@leosjapanesedojo7776 Thank you sir. I'll report back on how my 1st batch turned out. :)

[@apinhmi]

Hello Leo San! Thanks for sharing your udon recipe. Can I mix wheat flour with home made SQUASH flour to make a more nutritious udon noodles? Thanks for the reply.

[@zitonismail6092]

Hi chef Leo, i am a 67yrs old lady from MALAYSIA🇲🇾,i love to eat BLACK PEPPER UDON in SUSHI KING here in KUALA LUMPUR......can u please share with us the BLACK PEPPER UDON recipe? It's quite expensive eating in SUSHI KING😁......& the portion is small,not enough for me😁

[@Ma.JonahLinBisel]

oh yes I love udon

[@jackypltang3796]

asome

[@tizio.qualunque]

La "nonna papera"! Italian pasta machine! Top

[@saveriobasta1791]

あー！パスタマシンはイタリアから来ています！😂

[@saxonblau7590]

The music is annoying but i can't turn off volume because there is no closed captions for this video and the ingrediennts are listed with instructions.

[@flexiblehandsmemory4795]

I really want to post here the noodles..

[@lifemary]

Grazie 👏👏🇮🇹😍

[@AnnieTaylorChen]

I got some imported udon noodles from Japan (frozen) and it contains starch. So... is the authentic one without starch?

[@mypiebecamepizza9503]

Thank you, please become rich, you deserve better

[@shibuigardenbungalows0420]

I always make Udon noodles, but I'm here to check if I'm doing it correctly 🙏

[@appleblows1]

Is that corn starch you use before cutting?

[@leosjapanesedojo7776]

I used potato starch in the video. Thanks for watching.

[@criseldeang8293]

I searched so long for this kind of video, very clear instruction...Thank you😁

[@maid4715]

Please write it on for people to know about that thanks

[@Abhivyakti_9]

How can you knead anything with your feet that is going to be your food?

[@spearlightknight1714]

May I know why you have to step on the udon noodles?

[@leosjapanesedojo7776]

Good question. The udon dough is very chewy and it requires much strength to keep kneeding it by hands. But if you do that by stepping on it, it is a way easier. But if you have pasta machine or any other tool to kneed the dough, that can substitute. Thank you!

[@spearlightknight1714]

@@leosjapanesedojo7776 thank you for the explanation!

[@spearlightknight1714]

@@leosjapanesedojo7776 what temperature must the ingredients be? Room temperature?

[@terajstarr433]

ありがとうレオ

[@madmaster3d]

u washed noodels so they cold how u eat it?

[@davidbaca979]

By wheat flour is it all purpose wheat flour or is it whole wheat flour

[@leosjapanesedojo7776]

I used all pourpose flour in the video. Thanks for watching.

[@terryquach9672]

Can I use wheat starch

[@alicechung1687]

Hello, would you please advise as for storage of Udon, do you think it's better to get them frozen after cooking them? Or it is better to freeze them when they are raw? Thx!

[@leosjapanesedojo7776]

Good question. It is better to get them frozen when they are raw. It is possible to keep boiled udon by freezing it. But the texture and taste is not as good as the one freshly boiled.