Gunma no Udon ｜ Our Regional Cuisines

1. Add salted water to the wheat flour and mix quickly until the mixture turns yellowish and forms small, crumbly grains.

2. Once formed as described above, gather them close and knead the clumps into one ball.

3. Wrap the dough in a plastic bag and press it down to a thickness of about two centimeters. Fold the dough and repeat this process about three times.

4. Wrap it to prevent drying and let it rest for about 30 minutes to three hours.

5. Put the dough, shaped into a ball by kneading it towards you, into a plastic bag and let it rest overnight.

6. Press and stretch the dough into a circular shape using your palm. Roll the dough around a rolling pin, press and roll it from the center to both ends five to six times, then unfold it and repeat the process by changing directions. Fold it over once it becomes around three millimeters thick (or to your desired thickness).

7. While generously dusting with flour, cut the dough to the same width as its thickness, which makes it appear like a folding screen.

8. Boil water and add the noodles. Once they come to a boil, simmer for about 10 minutes, then rinse with running water.

9. Rinse off any sliminess and plate.

10. Prepare condiments such as chopped seaweed, tempura flakes, green onions, wasabi, etc., according to your desired taste.