Have you ever wondered how Udon Noodles are made. Toshi Komatsu provided a wonderful demonstration at Sandra Frain’s educational program. It was great fun – in particular that all the parents and children were able to help flatten the dough using their feet!
Toshi had prepared the udon noodle dough from a kilo of wholemeal flour, water and salt. He kneaded it into a round ball and then the fun began.
Toshi took a large sheet of plastic between which the dough was placed. In Japan a large bamboo mat is used, which is the traditional way to prepare the dough for the noodles.
Toshi turned the dough over and put it beneath the sheets of plastic after each set of parents and children had walked a full circle on the dough. The parents and children all took turns until the dough was about 40 centimetres in diameter.
Toshi then took a long piece of doweling, approx 2cm diameter to finish flattening the dough.
The dough was then folded on itself as shown in the picture below. A large flat kitchen chopping knife provided the ideal instrument to slice the dough into thin strips, which were then laid out on the table.
When all the dough had been cut it was put in boiling water. The noodles take between 5 and 15 minutes to cook, depending on the thickness of the noodles.
Toshi and Sandra served the noodles with a mixture of mirin and soy sauce and a few sesame seeds. Delicious! A great experience!
Toshi is a kindergarten teacher at the St Kilda Steiner Kindergarten in Melbourne. Sandra Frain runs Living, Loving, Learning (and Laughing too) Educational Programs for all Ages in Mullumbimby, NSW.
Thank you Toshi and Sandra!