Kamatama Udon

Make the brine by dissolving the coarse salt in the water. Salt firms up the udon dough.

Mound the flour in a bowl and stir gently to aerate. Pour in all the brine at once.

Toss gently from the bottom to combine until a soboro-like crumb forms. Mixing by hand aerates and improves the result.

Transfer the crumb dough to a plastic bag, press out the air, seal, and rest at room temperature for 10–20 minutes.

Place the bag on the floor and lightly tread the dough flat with one foot. Then with both feet, fold in thirds, and repeat 4 times.

Press the air out, seal the bag, and rest at room temperature for about 2 hours.

Divide the rested dough into 3, dust the board, and gently spread by hand. Roll out with a rolling pin to about 3–5mm thick (roughly chopstick-handle thickness).

Fold the rolled-out sheet in thirds, dusting flour between layers so they don't stick. Cut into 3–5mm wide noodles, slightly pushing the knife forward.

Drop the noodles into boiling water and gently loosen them. Cover and crank the heat to bring water back to a boil quickly. Adjust the flame and boil about 15 minutes. Don't add cold water — just stir gently.

Plate the cooked udon directly into a bowl, top with a raw egg and sliced scallion, drizzle dashi soy sauce, and add a touch of dark soy sauce to taste.