簡単!手打ちうどんの作り方
How to make hand-made noodle "Teuchi Udon"
 うどんを打ち始めて4年ぐらいになります。きっかけは新聞の記事で「簡単な讃岐うどんの作り方」というのを見た時からです。
 初めて作ったときは下駄の鼻緒のような太さのうどんが出来ましたが、
今ではそこらのお店は負けないおいしいうどんを作れるようになったと自我自賛しています。(家族にも好評です)
 今回はそのうどんの打ち方を皆さんに伝授します。
機会があれば是非試して見てください。形はどうあれ、自分で作ったうどんはまた格別です。
 I have passed four years since it begins to have made Udon. The reason for the chance to make it is that I had read the column concerning Udon in the newspaper.
 When I made the noodle for the first time, it was as fat as sandal straps.
 It came to be able to make a noodle that was more delicious than the noodle ate in the Udon shop now. (It is self-praise. but it is popular among the family. )
 This time, I instruct you in how to make the Udon.
Please make it if there is a chance to make.
 The noodle made for myself might be specially delicious.


 まず材料としてはうどん粉がなくては話になりません。
私の場合は、ネットで粉を注文しています。なければ、市販の中力粉で構いません。
 それと塩水。大体7〜10%の塩水を使います。出きればぬるいお湯で作るほうがいいです。
 今回は1.5kgの粉を使いましたので、塩水はその約半分の0.75kgは必要です。
As the beginning, you must prepare flour.

 I purchase flour in a net shop, but can use flour "Churiki-ko" in a supermarket.

 Next, you prepare salt water of 7-10% . Warm salt water is better if possible. The quantity is about half weight of flour.

 For example, salt water is necessary for 0.75kg of about half the weight when I use flour of 1.5kg like this example.
 次にこね鉢(ないときは大き目のボウルでOK)に粉を移し、塩水を8割ぐらい一気に注ぎます。蕎麦打ちの場合、半分加水をしていくと失敗がないとよく言われますが,うどんの場合,最初に分量をはかっておけば、そんなに気にすることはありません。  The flour is put in A big bowl "Konebachi" sequentially, and quantity of 80% of the salt water is poured.

 Generally water of half total quantity is put first when buckwheat noodles are made. Half of water left next is put.

And you will not make a mistake in quantity of water to add when this process is repeated.

 However, when you make udon, you do not need to become so nervous.
 最初は、粉をこねるというより指先を立ててかき回すという混ぜ方をします。このほうが全体的に水分が行き渡りやすいのです。
 次に、ある程度まとまってきたら、手で粉を握ってみてください。固まってくるようならどんどん握って粉を団子状にして行きます。まだつながらないようならもう少し加水します。この時,水を全部入れないように。最後の仕上げに必要ですし,水の入れすぎは失敗のもとです。 
 You put up a finger-tip without kneading flour and should mix it round and round at first. This one is what water is easy to be gone around generally.

 If to some extent flour was gathered up before long, please try to grasp powder by hand.and powder is considered to be a lump.

When water is insufficient, some water are added.
 塊状になった生地をこねていきます。このとき、まだ表面が乾いていたり、つながらない粉が少し残っている時,残しておいた塩水で手をぬらしてこねていくと、引っ付いていきます。
 こうして出来た塊状の生地をビニル袋(スーパーの袋なんかでよい)に入れて、20〜30分寝かします。 その間、休憩するもよし,うどんのスープや薬味を作るのもよしです。
 The dough that became massive is mixed up. When the surface of dough is dry then or some wheat flour which is not connected stay, it is delicious and is gathered up when I get a hand wet with salt water and knead it.

 The dogh which became a lump that there was can be in a vinyl bag (it is good to be a bag of a supermarket) in this way, and it is matured for 20-30 minutes.  It is time making your taking a break or soup and a spice of udon.
 寝かしたうどん玉にビニルシートをかぶせ、上から足で踏んでいきます。(私の場合、レジャーシートでしていますが,しわになって困っています。)
 その際,均一に踏んでいかないと生地の厚さが均一になりません。均一に踏めば玉は大きな円になります。
余裕があればこの工程を2回ほどすると生地がより滑らかになります。
 Matured dough is covered to vinyl sheet, and it is stepped. On that occasion you should step on dough uniformly. Otherwise thickness of dough cannot go away uniformly. 

 When dough was stepped on uniformly, dough becomes a big circle.
 Please do these two times of processes if you have time. Then dough becomes more smoothly and more elastic. 
いよいよ生地をのして行きます。
 のし方なんですが,よくやる生地の上を棒で転がすのし方だとうどんは腰が強いのでほとんどのすことができません。写真のように、巻きつけて体重を乗せながら小刻みに棒を回転させてのす方法をとります。これは慣れないとなかなか難しいですが,Let's Try!
 It is finally knocked dough flat.
 It is a method to expand, but dough of udon cannot expand over dough to do well almost when it is a way of rolling it with a stick because flexibility of dough is strong.

 A photograph shows it, but dough wound around a stick turns it to skip while taking the weight. This technique is very difficult without being used.
 Let's Try!
 ある程度、うすくのすことができたら、厚さの均一でないところを微調整します。  When almost dough was flattened, in the place where thickness is not uniform, it is made a fine adjustment by rolling a stick.
 のしあがった状態です。生地はすべすべしていて、これがうどんになっていくのです。  This is the state that it was finished to expand. The surface of the dough is smooth, and this becomes udon. Wao!
 次に生地をたたんでいくのですが,その前に生地同士が引っ付かないように打ち粉をふります。打ち粉は片栗粉やコーンスターチを使うこともありますが,私の場合は生地と同じ粉を使っています。  It is sprinkled powder before dough is closed down not to gain dough each other.
 Powder uses dogtooth violet starch and cornstarch, but flour is used when there is not it.
 打ち粉がふれたら生地をたたみます。たたみ方はいわゆる「屏風たたみ」です。まな板の上にも粉を敷き、いよいよ包丁で切っていきます。   I close down dough after having waved powder.
This method is called "Byoubu-Tatami" and just closes it like an accordion.  
 
 Powder is spread on a cutting board and cuts dough by a kitchen knife next.  
 包丁は麺きり包丁があれば一番いいですが,なければ中華包丁や菜切包丁で大丈夫です。写真は駒板を使っていますが,板なしでも野菜を切る要領で切ることができます。(これを手駒と言って、実際に手駒でする職人さんもいます)幅は5mmとうどんとしてはちょっと細いかな?という幅で切った方がいいです。なぜならこれを茹でると水分を吸ってうどんは太くなるからです。まぁ、ここの部分は好みです。  As for the knife, an exclusive knife cutting noodles is the best, but is all right in a Chinese kitchen knife and kitchen knife if there is not it.

 The photograph uses Koma-Ita which is a supporting board to cut noodles, but can cut it with the point to cut vegetables without a board.
(The method that does not use the board is called "Te-Goma", and there is the master who really cuts noodles by this method)

As for the width to cut noodles, about 5mm width of degree to be slightly thin for udon is the best.
Because when udon is boiled, it becomes big by taking in water.
However, about its thickness, there is individual difference.
 あとは茹でて食べるわけですが,茹で時間は生地の加水量、うどんの太さなどで変わってきます。大体8〜12分ぐらいでしょう。
 あまったうどんは写真のようにラップで包んで冷凍室で保存しておくといつまでもおいしく食べることができます。

 100gの粉が生地にすれば150g、茹でれば200gになり、これが丁度1人前の分量です。よって200gずつ包めば
あとあと便利ですね。
 私の場合はこれでは少ないので300gずつ包んでいます。これで大盛うどんができますよ。

 どうか是非お試しください!
 The noodles are boiled last. Time to boil changes by quantity of water mixed with dough and thickness of noodles. What is boiled for about 8-12 minutes will be the best.

 When the udon remained, it is wrapped in a lap, and it is saved in a freezer. A few days later, they can be eaten deliciously.

 When flour of 100g became noodles, the weight becomes 150g. And when they were boiled, they become 200g, and this is just a quantity for one. Therefore, you can eat when they were wrapped by 200g without eating too much them.

Please try to make delicious udon!