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                    "We are making delicious homemade Sanuki Udon noodles, which is known for its unique chewing texture. Enjoy the chewy but pleasant and refreshing texture.\n\nHow to make Udon Noodles\nhttps://cookingwithdog.com/recipe/udon-noodles/\n\n(3~4 people) Cook Time: 50 minutes\n* Time for resting dough is not included in cook time.\n\n300g Udonko - Wheat Flour with protein content 9.0~9.5% (10.6 oz)\n15g Salt (0.529 oz)\n130ml Water (4.40 fl oz)\n\n50g Corn Starch or Potato Starch (1.76 oz)\nMentsuyu - Noodle Soup\n\n- Seasonings -\nSpring Onions\nGrated Ginger\nGrated White Sesame Seeds\n\n- Cooking Items -\nZiploc (27x27cm / 10x10 inch)\nPastry Board (46x53cm / 18x21 inch)\nRolling Pin (46cm Ø 3cm / 18 inch Ø 1.18 inch)\n\nNote: It was 75°F (24°C) on the day of shooting and the fermentation time depends on the temperature. To get the rough idea for fermentation time, rest the dough in a plastic bag for 2 hours in spring and fall, 30 to 60 minutes in summer and over 3 or 4 hours in winter.\n\n* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml\n\nSearch your favorite Cooking with Dog recipes!\nhttps://cookingwithdog.com/recipes/\n\nCheck out our new Francis Kitchen Scale, Folding Fork and Chopsticks!\nhttps://cookingwithdog.com/shop/\n\nHelp translate our recipes and get our original Mug, Chopsticks and T-shirt!\nhttps://cookingwithdog.com/register/\n\nhttps://cookingwithdog.com\nhttps://youtube.com/cookingwithdog\nhttps://facebook.com/cookingwithdog\nhttps://instagram.com/cookingwithdog\nhttps://twitter.com/cookingwithdog\nhttps://pinterest.com/cookingwithdog\n\n#homemadeudon #udonrecipe #recipe",
                    "WEBVTT\nKind: captions\nLanguage: en\n\n00:00:04.862 --> 00:00:06.120\nHi, I'm Francis, \n\n00:00:06.120 --> 00:00:08.223\nthe host of this show \"Cooking with Dog.\"\n\n00:00:14.255 --> 00:00:16.978\nLet's make the salt water to knead into the flour.\n\n00:00:19.542 --> 00:00:22.758\nDissolve the measured salt (15g) in the water (130ml) completely.\n\n00:00:23.993 --> 00:00:26.781\nSift the wheat flour into the large bowl.\n\n00:00:27.973 --> 00:00:31.407\nThis wheat flour is specially made for udon noodles.\n\n00:00:32.290 --> 00:00:37.372\nWe recommend that you use the flour with protein content 9.0 to 9.5%.\n\n00:00:38.365 --> 00:00:40.932\nRoughly flatten the flour with your fingers.\n\n00:00:42.417 --> 00:00:45.362\nGradually mix in two third of the salt water.\n\n00:00:46.061 --> 00:00:49.200\nToss to coat and moisten the flour evenly.\n\n00:00:49.409 --> 00:00:54.805\nThe dough softness depends on the room temperature, humidity and a type of wheat flour, \n\n00:00:54.805 --> 00:00:58.502\nso gradually add the salt water and adjust as you go.\n\n00:00:59.096 --> 00:01:05.521\nMix in the rest of the salt water but leave 1 tsp of it in case you need to adjust the moistness.\n\n00:01:07.152 --> 00:01:09.354\nGive it a quick mix with your hand.\n\n00:01:12.681 --> 00:01:16.761\nScoop the damp flour with your hands and mix until crumbly.\n\n00:01:17.210 --> 00:01:21.924\nIf the dough is too dry and powdery, add the remaining salt water.\n\n00:01:24.493 --> 00:01:29.028\nPress the crumble flour mixture with your hand and form into a dough.\n\n00:01:32.960 --> 00:01:37.949\nPut the dough in a food storage bag and fold the bag in the middle.\n\n00:01:38.915 --> 00:01:43.188\nThe dough is not smooth at this stage and it will easily break apart.\n\n00:01:44.380 --> 00:01:46.803\nLet's knead the dough with a rolling pin.\n\n00:01:49.078 --> 00:01:51.400\nUse your body weight to press the dough.\n\n00:01:54.248 --> 00:01:59.179\nGradually shift the rolling pin and spread the dough until the bag is filled.\n\n00:02:01.822 --> 00:02:03.820\nRoll up the dough in the bag \n\n00:02:05.301 --> 00:02:07.574\nand turn it by 90 degrees.\n\n00:02:09.056 --> 00:02:13.057\nFold the bag in the middle and spread the dough into a sheet.\n\n00:02:13.857 --> 00:02:17.279\nRepeat the kneading process around 5 to 6 times.\n\n00:02:18.273 --> 00:02:22.122\nIt will take about 10 minutes to get the smooth even texture.\n\n00:02:22.910 --> 00:02:27.057\nTo see if the texture is even, remove the dough from the bag.\n\n00:02:27.815 --> 00:02:31.928\nIf the dough is not smooth enough, give extra kneading process.\n\n00:02:35.002 --> 00:02:40.076\nPress the dough into 1 inch thickness and rest it in the bag for 10 minutes.\n\n00:02:41.008 --> 00:02:46.230\nThe dough becomes a bit softer in the resting process and you can easily shape the dough.\n\n00:02:49.240 --> 00:02:54.304\nFace down the dough on its smooth surface, press it with your palm to even thickness.\n\n00:02:55.728 --> 00:02:58.168\nFold the edges of the dough toward the center.\n\n00:03:00.602 --> 00:03:03.377\nBe careful not to leave the air in the dough.\n\n00:03:08.997 --> 00:03:11.702\nRotate and shape the dough into a ball.\n\n00:03:13.452 --> 00:03:19.452\nReplace the dough in the bag and leave it at room temperature for 2 hours for fermentation.\n\n00:03:23.431 --> 00:03:25.272\nLet's make the udon noodles.\n\n00:03:26.739 --> 00:03:32.392\nSpread the corn starch on the pastry board and also dust on top of the dough.\n\n00:03:33.655 --> 00:03:37.624\nApply your weight and press the dough ball with the rolling pin.\n\n00:03:38.246 --> 00:03:40.661\nFlatten the half of the dough away from you \n\n00:03:41.430 --> 00:03:43.877\nand flatten the other half toward you.\n\n00:03:47.336 --> 00:03:50.925\nRotate the dough by 90 degrees and repeat the process.\n\n00:04:00.644 --> 00:04:03.940\nNext, roll out the half of the dough from you \n\n00:04:06.446 --> 00:04:08.741\nand roll out the other half toward you.\n\n00:04:11.363 --> 00:04:15.163\nRotate it by 90 degrees and repeat the rolling process.\n\n00:04:23.084 --> 00:04:25.088\nRoll up the dough around the pin \n\n00:04:27.046 --> 00:04:29.643\nand roll it down on the pastry board.\n\n00:04:33.669 --> 00:04:37.501\nRotate the dough sheet by 90 degrees and repeat the process.\n\n00:04:42.046 --> 00:04:47.662\nSpread the dough evenly in a square and make sure it has less than 1/8 inch thickness.\n\n00:04:50.411 --> 00:04:54.741\nApply the corn starch on the dough \n\n00:04:56.080 --> 00:04:58.211\nand roll it around the rolling pin.\n\n00:05:03.088 --> 00:05:05.336\nDust the starch on the cutting board \n\n00:05:08.024 --> 00:05:10.012\nand spread the dough on the surface.\n\n00:05:12.187 --> 00:05:14.664\nPut generous amount of starch on the dough, \n\n00:05:16.774 --> 00:05:17.782\nfold it \n\n00:05:19.839 --> 00:05:21.901\nand put on the starch again.\n\n00:05:23.486 --> 00:05:28.161\nFold the rest of the dough but be careful not to overlap the creases.\n\n00:05:29.087 --> 00:05:31.620\nThe dough easily stick together \n\n00:05:31.620 --> 00:05:34.837\nso put the corn starch generously for each fold.\n\n00:05:35.776 --> 00:05:38.528\nPlace the baking sheet near the cutting board.\n\n00:05:39.432 --> 00:05:42.152\nDust the starch on top of the folded dough.\n\n00:05:43.299 --> 00:05:48.594\nPosition the knife vertically to the creases and cut the dough into noodles.\n\n00:05:48.594 --> 00:05:53.585\nShake off the starch and line up the udon noodles on the baking sheet.\n\n00:05:53.585 --> 00:05:59.769\nThe noodles are less than 1/8 inch width now but almost double in size after cooking them.\n\n00:06:00.306 --> 00:06:04.811\nIf the noodles stick together, gently tear the noodles off one by one.\n\n00:06:05.670 --> 00:06:07.588\nBe careful not to cut your hand.\n\n00:06:08.577 --> 00:06:10.507\nLet's cook the udon noodles.\n\n00:06:10.762 --> 00:06:16.526\nLightly shake off the corn starch and submerge half of the udon noodles in the boiling water.\n\n00:06:17.247 --> 00:06:22.149\nGently stir with the chopsticks so that the noodles don't stick to the bottom of the pot.\n\n00:06:22.725 --> 00:06:26.314\nWhen the water starts to boil, reduce the heat to low.\n\n00:06:26.817 --> 00:06:30.766\nCover with the lid and cook for 13 to 15 minutes.\n\n00:06:31.489 --> 00:06:37.080\nIf the water is boiling hard, remove the lid and lightly stir the noodles.\n\n00:06:37.868 --> 00:06:40.961\nUse generous amount of water to cook the noodles, \n\n00:06:40.961 --> 00:06:46.950\notherwise the water gets starchy and the salt in the noodles doesn’t dissolve into the boiling water.\n\n00:06:47.434 --> 00:06:52.051\nPick a noodle with the chopsticks, immerse it in cold water \n\n00:06:52.051 --> 00:06:54.732\nand see if it has the texture you like.\n\n00:06:59.268 --> 00:07:01.381\nTake the pot to the sink, \n\n00:07:01.381 --> 00:07:04.604\nstrain and rinse the udon noodles with running water.\n\n00:07:05.346 --> 00:07:11.259\nUsing fresh cold water prevents the udon noodles from getting gooey and improves the texture.\n\n00:07:18.237 --> 00:07:19.753\nDrain the noodles well \n\n00:07:21.340 --> 00:07:23.237\nand serve them on a dish.\n\n00:07:25.536 --> 00:07:28.483\nPlease enjoy the udon as soon as possible, \n\n00:07:28.483 --> 00:07:30.684\notherwise it will become soggy.\n\n00:07:31.327 --> 00:07:36.235\nSpring onions, grated ginger and sesame seeds go great with noodle soup.\n\n00:07:41.997 --> 00:07:47.453\nThis homemade udon is absolutely delicious with chewy but nice and refreshing texture.\n\n00:07:47.890 --> 00:07:49.101\nGood luck in the kitchen!"
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