In a large mixing bowl, dissolve the salt in water. Gradually add the salted water to the flour while mixing with your hands or chopsticks until small clumps form. Combine the mixture into a rough dough and knead it until it becomes firm but elastic. Wrap the dough tightly in cling film and rest for 30 minutes at room temperature.

After resting, knead the dough again until smooth. Traditional udon makers sometimes use their feet (wrapped in plastic) to press the dough for an even texture. Aim for a supple yet dense consistency. Rewrap and let the dough rest for another 2 hours to relax the gluten.

Dust your work surface with cornflour or potato starch. Roll out the rested dough into a large rectangle, about 3 mm thick. Keep rotating the dough to maintain an even shape and prevent sticking.

Lightly dust the rolled dough with starch, fold it loosely into thirds, and cut into 3–4 mm wide strips using a sharp knife. Gently separate the noodles with your fingers to prevent clumping.

Bring a large pot of water to a rolling boil. Add the udon and stir gently to prevent sticking. Cook for 10–12 minutes until tender yet chewy. Taste a strand to check for doneness.

Drain the noodles immediately and rinse under cold running water to stop the cooking process. Gently rub the noodles between your hands to remove excess starch and enhance their texture.

While the noodles rest, make the broth. In a saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Do not boil vigorously, as it may cloud the broth.

Divide the noodles into four serving bowls. Pour the hot broth over the noodles, ensuring each portion is evenly covered. Garnish with sliced spring onions and shredded nori.

For a touch of warmth and spice, sprinkle with shichimi togarashi just before serving. Serve immediately while the noodles are steaming hot.

Udon can be served plain or accompanied by tempura, tofu, or vegetables for a heartier meal. The balance between chewy noodles and savoury broth is the hallmark of an authentic Japanese udon experience.