Learning How to Make Udon From Scratch in Tokyo

By Emily Suvannasankha
Updated: November 17, 2022

Have you ever wondered how to make udon and other staples of Japanese cuisine? It's much easier (and more fun) than you might think! Even for beginners, these classic Japanese recipes are accessible and simple to recreate at home after learning from the experts. Watch Shizuka learn how to make udon noodles, dashi (soup stock), tamagoyaki (rolled omelet), and tempura from two Japanese home cooks during this cooking class in Tokyo!

Making Udon Noodles From Scratch in Tokyo with Shizuka

Book the Handmade Udon Cooking Class in Tokyo >>

In this video, Shizuka enters a tatami room and takes on the challenge of learning how to make Uchiyama-san and Koizumi-san's home recipes for four traditional Japanese foods. This cooking class in Tokyo uses seasonal ingredients to recreate recipes that have been passed down in these women's families for generations! Join the class to learn the secrets of Japanese home cooking and add new skills to your repertoire.

Step one in how to make udon - kneading the dough in a red bowl

The main dish, homemade udon, is a blast to make from scratch! These thick, chewy Japanese noodles can be served either hot or cold, making udon a perfect dish for any season. Shizuka follows the cooks' directions to learn how to knead, fold and cut the udon dough step-by-step. What surprising method of flattening the noodles do these home cooks use? Learn along with Shizuka in the video!

Cutting the udon noodles using a wooden guide

Dashi, Japanese soup stock, is also shockingly simple to make, requiring only kombu, bonito flakes, and just a bit of patience. Shizuka and her two cooking teachers boil these classic ingredients in hot water, wait one to two hours, and come back to perfectly rich and umami dashi broth! This hot, savory dashi pairs wonderfully with her handcrafted udon noodles.

Making Japanese soup stock, dashi

But the fun doesn't stop there—besides learning how to make udon and dashi, Shizuka also tries her hand at cooking two other classic Japanese foods, tamagoyaki (Japanese rolled omelet) made using a special family recipe, and tempura! Gain insight into the tips and tricks of making the perfect tamagoyaki with Shizuka as she learns how to carefully turn the pan to spread each egg layer. What's the secret ingredient to this delicious tamagoyaki? Check out the video to find out!

Last but not least, Shizuka cooks up some crunchy, golden-brown shrimp and fish cake tempura, following her teachers' expertise. Unlike restaurant tempura, this home-style tempura is lightly battered, letting the natural flavor of the ingredients shine through! To plate it, they use the traditional Japanese moritsuke style, arranging each piece with care to create a beautiful presentation. Which Japanese landmark is this pile of tempura supposed to look like? Watch the video for the answer!

Mountain of vegetable tempura

A refreshing note to end the meal on, Shizuka tries some iced homemade umeshu plum wine and finds it sweet, sour, and salty all at once! The home-cooked meal was a roaring success, and one of the home cooks rates Shizuka's udon out of five. How many stars will Shizuka's first homemade udon get?

Join the Handmade Udon Cooking Class in Tokyo

If you're eager to roll up your sleeves and learn firsthand how to make udon and other classic Japanese dishes, join this Handmade Udon Cooking Class in Tokyo! You'll meet two friendly and warm Japanese home cooks who speak English and love telling stories of their travels abroad in their beautiful restored Japanese house.

After learning how to make this scrumptious and fun meal, they'll write your name in Japanese kanji on an uchiwa fan as a personalized souvenir for you to keep. And don't worry—they'll make sure you're able to recreate these dishes when you return home, no matter where in the world you live!

Watch as Shizuka explores the street food of Ameya Yokocho Market or join the Discover Japan by Food Facebook group for the latest in Japanese food trends!

We strive to be as accurate as possible and keep up with the changing landscape of Japan's food and travel industries. If you spot any inaccuracies, please send a report.
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Emily Suvannasankha
Masquerading as a grad student in Linguistics, Emily can typically be found counting the minutes ‘til her next peach chūhai. She has two years in Nagoya before her need for jumbo peanut butter sends her crawling back to the US.
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