Nigomi Udon ｜ Our Regional Cuisines

1. Make fresh udon. Add salt water (120 ml of water + less than 1／2 tsp. of salt) little by little to 300g of all-purpose flour and mix while stirring. Gather the dough as if mixing the water into it. Once combined, knead well. Once the dough is uniform, place it in a plastic bag and step on it with your feet (about 5 to 10 minutes). Roll out the dough with a rolling pin while dusting it with flour, fold it, and cut it evenly into thin strips starting from the edge.

2. Cut the vegetables. Cut the radish into quarter-rounds, the carrot into strips, and the Chinese cabbage into 1-1.5cm wide pieces at right angles to the fibers. Cut the komatsuna into 3cm pieces, and divide the shimeji mushrooms into florets. Drain the oil from the fried tofu and cut into strips. Slice the green onion into small pieces.

3. Boil the radish, carrot, shimeji mushrooms, and fried tofu cut in 2 in dashi stock (1000-1200ml) until soft, then add the komatsuna and simmer further.

4. Add the udon noodles to 3 and bring to a boil. Add both the fresh udon and dried noodles while loosening them up.

5. Once the udon noodles are cooked, taste them and adjust the flavor with your preferred miso or soy sauce + salt. Finally, add a small amount of green onion, bring to a boil, transfer to a bowl, and serve with yuzu pepper to taste.