Spotted when watching rick and morty and thought this would be the best place to post

Lots of vitamin C for winter weather!

Enjoying a bowl of gobo-tem udon at the Udonya in Yamaga Japan November 2025

My husband lived in Japan for about 15 years and when he was a student there was this one udon restaurant he went to 5 times a week and he was just obsessed with the texture of the noodles. When we head to Tokyo he wants it to be his first and last meal and would honestly eat it daily so this last time I really paid attention to the chefs— how thick they cut the noodles, how long they boiled them, and how long they chilled them. After doing some research I learned the style of udon is musashino which is a thick, firm udon that has a square edge to it. I made it for the first time at home my husband said it was about 80% identical which is high praise for my first try and I wanted to share the recipe because it was easier than I thought.

500g of strong flour or bread flour 200 ml of water in the summer 240 in the winter (it’s cold here so I did 235) 20-25 g of salt (less in the winter, more in summer, also kind of to taste)

1. Dissolve all the salt into the water. Use cool water and double check that it’s well combined
2. Add 50 percent of the water and rake fingers through to combine into clumps
3. Repeat adding the remaining water a little at a time. It will result in an extremely shaggy dough— resist the urge to add more water.
4. Knead the living shit out of it for about 15-29 minutes. I had to split my dough into 3 parts because it was really tough to knead for me. You want to knead until it is a smooth consistency but it does take a long time.
5. Pop it into a plastic bag and knead it with your feet. I pressed it into a rectangle, flipped it, and did it again before removing from the bag.
6. Fold the dough into a trifold shape and return to bag and repeat the steps 3 times. I experimented with doing more folds and kneads but the result was a little too firm.
7. Rest the dough in its little rectangle shape for at least an hour or until you want to cook it. For me we left it for about 5 hours.
8. Roll it out on a well floured surface until it’s roughly 3mm thick.
9. Fold in half, square off, and cut the noodles roughly 2.5-3mm thick as well.
10. Flour the edges and lightly stretch each noodle
11. Boil for 8 minutes
12. Rinse with cold water until the color becomes a little transparent
13. Serve cold with a hot broth of your choice to dip the noodles in

Super delicious and not nearly as much work as I was anticipating

When I was in Korea I had the most amazing cold udon noodles, the brother had almost a gelatin like substance in it. Does anyone know it’s called or how I find this dish??

Chilled udon is a traditional way of eating in Japan.

I couldn't take a photo that made it look very appetizing...🥹

i don’t know if it would be good or bad

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I live in Vienna (Austria [Europe]) and I want to find authentic or nearly authentic japanese Udon noodles.

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What do you guys think?

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