Kake udon tastes like the stillness of an early spring day: calm and soothing.
into ¾ cup plus 2 Tbsp. water in a small bowl until dissolved. Placein a large bowl and drizzle salt water evenly over. Stir with a spoon or chopsticks until water is absorbed and shaggy clumps form. Knead dough firmly in bowl until a tight, mostly smooth dough forms, 8–10 minutes . Form dough into a ball and place inside a 2-gal. resealable plastic bag . Seal bag, pressing out excess air and let rest 30 minutes.Place bag with dough between 2 kitchen towels and place on the floor.
The dough will feel noticeably softer at the end. Seal bag tightly and let dough rest at least 2 hours and up to 12 hours. .Flatten dough on a surface to ½" thick. Roll dough out to a 12x10" rectangle about ⅛" thick. For the most even noodles, trim the edges of the dough to make a neat rectangle.and fold in half. Using a sharp knife or a bench scraper, cut dough into ⅛"-wide noodles.
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