This class is designed to take you from dough to dish, covering every stage of the process: hand-making udon noodles, preparing classic broths, and plating three distinct and beloved udon varieties.What you’ll learn:
How to make and knead authentic udon dough by hand for the ideal chewy texture
Techniques to roll and cut noodles evenly
How to prepare Kake Udon broth, a light and clean soy-based soup
How to make a rich, savoury Japanese curry for Curry Udon
How to craft a Bonito Dashi broth from scratch using katsuobushi and kombu
Topping and serving suggestions for balance and presentation
