00:00Hi, I'm Uto and today on Sudachi, I'm going to show you how to make quality homemade ramen noodles.
00:05They're way better than store-bought and only require a few ingredients. Let's get started.
00:11First, I'm going to use my weighing scales to measure 125 milliliters of water into a container.
00:18I recommend using soft water if possible. Add half teaspoon of salt, one that dissolves easily.
00:24I'm using fine sea salt. And then half a teaspoon of light water powder. We call this kansui.
00:31It's an alkaline substance that helps give the noodles their chewy texture. If you can't get kansui,
00:37you could also use baking soda in a pinch, but not baking powder. It's not exactly the same,
00:43but I've tried it and it works. Mix those together until completely dissolved.
00:55Next, sift 300 grams of bread flour into a large bowl. It's important to use high-gluten wheat flour to
01:03make good ramen noodles. All-purpose or cake flour don't work for this recipe. Again, I recommend
01:09using scales for accuracy and consistency. Next, we're going to add the water mixture little by little
01:19and mix into large shaggy crumbs form. By the way, if you can only get liquid light water,
01:25dilute it according to the package instructions so that you have 125 milliliters of liquid in total.
01:33125 milliliters of lye water to 300 grams of flour creates a 41% hydrated dough. This percentage is
01:41ideal for first timers because the dough will be more malleable and less likely to tear. If you're
01:47confident, I recommend using a little less water, like 35%. 35% is my favourite in terms of texture.
01:56Remember that higher water percentage is more suitable for thicker noodles,
02:00and a lower water percentage is ideal for thinner noodles. Keep this in mind when deciding how thick
02:06you want your ramen noodles to be. I've experimented with different percentages
02:11and written about them on my blog if you're interested in learning more.
02:19Okay, when it looks like this, transfer the crumbs to a large sealable freezer bag and then leave it to
02:24rest for an hour at room temperature. This will allow the liquid to distribute evenly through the flour,
02:31creating perfectly hydrated dough.
02:39After an hour, let's knead it. The traditional Japanese way is to use a feed,
02:44so leave in the bag and stomp on it until it's flattened and fill the bag.
02:49When it looks like this, take it out of the bag, fold it in thirds and then return it to
02:55the bag.
03:07We're going to keep repeating this for about 15 minutes or until smooth.
03:13Once it's smooth like this, push the air out, seal it up and leave it to rest for at least
03:1824 hours.
03:21Okay, my dough has been resting for 24 hours, so now it's ready to roll and cut.
03:27Start by rolling it by hand and then cut it into manageable pieces. I'm cutting it into four pieces
03:34to fit my pasta machine, but if you double or triple the recipe, you will need to divide it more.
03:47I'm using this Mercato Atlas 150 pasta machine with the regular spaghetti cutting attachment.
03:53I recommend a pasta machine because it is quite hard to get the dough thin enough by hand.
03:58You can also use a 1mm cappellini cutter for extra thin noodles, which is ideal for Hakata-style
04:05tonkotsu ramen or a 3.5mm trinette attachment for thick noodles like the ones used for tsukemen or jiroke.
04:14Set your pasta machine to zero or its widest setting and run each piece of dough through.
04:22I'm going to move down one setting at a time until I reach my desired thickness,
04:27which is number 5 on this pasta machine. If the surface gets tacky at any point,
04:38dust with a small amount of flour to make sure it doesn't stick.
04:42I don't recommend going any thinner than the 5 setting, even for extra thin noodles. I tried it
04:49and it didn't work well. Once all your pieces look like this, it's time to cut.
04:54The most standard ramen is a similar size spaghetti, so if you have a 2mm spaghetti attachment, that's
05:01perfect. Just feed them through the cutters and if they seem sticky at all, you can dust a little
05:07more flour. I have to say, although there's a bit of work and resting time involved, this is a recipe
05:13that I actually make quite often. They're the closest you can get to enjoying ramen restaurant quality at
05:19home. They're better than store-bought and can be compared to instant ramen. They're in a completely different league.
05:26If you're not cooking them straight away, divide them into separate portions and wrap with plastic wrap.
05:32If you worry about them sticking together, dust them with extra flour.
05:36Place them gently in a sealable freezer bag, being careful not to press or squash them.
05:43You can freeze them up to a month and cook from frozen. You'll just need to increase the boiling
05:48time a little. If you want to cook them straight away, bring a large pot of water to a rolling
05:55boil
05:55and cook the noodles for 1 minute. If you made extra thin ramen, reduce it to 45 seconds. If you
06:03made
06:03thicker type, increase it to 1 minute and 15 seconds. Once they're cooked, drain thoroughly and rinse
06:10with cold water to remove excess starch and prevent overcooking. If you plan to serve them hot, rinse
06:17with hot water before adding them to your soup. And that's it. You can use these homemade ramen noodles
06:23in ramen soups, yakisoba, hiasu chuka, and more.
06:34And great news, I've launched a free mobile app that makes following along with my recipes even easier.
06:40It's the perfect kitchen companion after watching my videos. You can access step-by-step instructions
06:45right on your phone while you cook. The download link is in the description below.
06:51If you want to learn more, check out my detailed tips, tricks, and experiment logs, or on my blog.
06:58You can also submit results of your own experiments, and I'll add them to the post.
07:03I have lots of delicious homemade ramen soup recipes you can try, so check out the link on the screen
07:09for
07:09more info. And if you're interested in ramen recipe videos, I put the playlist on the screen too.
07:16Thanks so much for watching, and I hope to see you in the next one. Bye.
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