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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Kake udon (Tokyo): Ashi-kiri creates the ideal chewy texture to stand up to hot dashi broth without becoming mushy
Sanuki udon (Kagawa Prefecture): Traditional foot-kneading produces the signature 'shari-shari' bite that defines this regional style
Yaki udon (Osaka): The dense gluten network prevents noodles from breaking during stir-frying
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Over-kneading
Cause: Excessive foot pressure breaks gluten strands
Fix: Rest dough 30 mins before shaping to allow gluten recovery
Temperature shock
Cause: Feet too warm (above 28°C) causing premature starch gelatinization
Fix: Cool feet with ice water before kneading