Tri-color Handmade Okara Udon Noodles

• 20 grams x 3 Fresh okara
• 50 grams x 3 Plain flour
• 20 ml x 3 Water
• 1 tbsp Aonori
• 1 tbsp Grated carrot
• 1 Flour for dusting (katakuriko or plain flour)
• 80 ml Kombu based mentsuyu (3x concentrate)
• 400 ml Water

1. Combine 20 g of okara, 50 g of flour and 20 ml of water and mix well together.
2. Use the back of a spoon to press down as you mix to avoid sticky hands.
3. In another bowl combine 20 g of okara, 50 g of flour, 20 ml of water and grated carrot, and mix well.
4. In another bowl combine 20 g of okara, 50 g of flour, 20 ml of water and aonori, and mix well.
5. Wrap each dough in plastic wrap and rest in the refrigerator for 2 to 3 hours.
6. Dust the work surface and roll out the dough thinly.
7. Cut the dough into the thickness you desire.
8. Bring plenty of water to a boil and cook the noodles in 2 to 3 batches (or one serving at a time) for about 10 minutes.
9. Wash the boiled noodles well in cold water, and drain well.
10. Make the dipping sauce by combining the mentsuyu concentrate and water in a pan and bringing it to a boil.
11. Pour the mentsuyu over the cooked noodles.

fresh okara, flour, water, carrot, flour, water

Taken from cookpad.com/us/recipes/167681-tri-color-handmade-okara-udon-noodles (may not work)