How to make Japanese udon noodles, according to Koya’s head chef

Shuko spent months perfecting her udon noodle recipe, experimenting with different ratios of flour, water and salt. Here, she shares it withPeople eat Sanuki udon for breakfast, lunch, dinner and snacksExtra plain flour or cornstarch for stretching1. Combine the water and salt and mix until completely dissolved.

6. Press the dough together and fold in to form a ball, making sure you pick up any dough that may have stuck on the bowl as well. 11. Take the dough out of plastic and roll it lengthways into a cylinder again. Place it back in the plastic and rest for a further 30 minutes.13. Repeat step 10 to make an oval shape. Then take the dough out of the plastic and place on a clean work surface.

19. Scatter a generous amount of flour on the flattened dough and fold the top a third down, and the bottom a third up.21. Grab the middle of the noodles and shake them to loosen up any strings that have stuck together.

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