To make udon, mix 2 cups of all-purpose flour with ½ teaspoon salt and ¾ cup water.
Knead into a firm dough, then wrap and let rest for 30 minutes. Roll the dough into a thin sheet and fold it like an accordion. Slice into ¼-inch-wide noodles. Boil in salted water for 8–10 minutes, then rinse in cold water. Serve with hot broth made from dashi, soy sauce, and mirin, or chill for dipping into tsuyu sauce. Top with scallions, tempura, or your choice of protein. Enjoy the chewy texture and comforting flavors!