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1
Dissolve the salt in the water. Add the salted water to the bread flour and mix to a shaggy, stiff dough — hydration is 35–38% and the dough will feel dry and rough at this stage, which is correct. Rest the dough, covered, for 20 minutes. The surface should show no loose flour.
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2
Divide the dough into manageable portions. Seal each portion in plastic wrap, then place inside a clean bag. Foot-knead with the ball of the foot, holding a counter for balance, for 5–10 minutes per portion — body weight develops gluten evenly through the stiff mass in a way hand-kneading cannot achieve for a batch of this size. This step is functional, not theatrical. When the dough feels smooth and elastic rather than rough or sticky, and springs back slowly under thumb pressure, the kneading is sufficient. Under-kneaded dough will produce noodles without the characteristic koshi. Rest the kneaded dough for 30 minutes.
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3
Roll each portion to a uniform sheet 8–10 mm thick — the Sanuki standard. Rest the rolled sheet for 10 minutes. Dust lightly with flour and fold; cut across the fold at 8–10 mm intervals. Significant variation in thickness indicates insufficient knife control; the target is uniform, square-sectioned noodles. The cut noodles should hold their shape and feel firm to the touch.
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4
For the niboshi dashi, remove the heads of the niboshi if desired. Combine niboshi and cold water in a saucepan and bring to 85°C. Simmer at 85°C for 10 minutes; do not boil. Strain. The resulting broth should carry assertive oceanic depth with a slight bitterness — this is the intended character of Sanuki dashi, intentionally distinct from the cleaner kombu-dominant broths of Kansai or Kyoto. Season with shoyu and mirin. Taste: the niboshi character must be present and forward.
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5
Bring a large volume of lightly salted water to a rolling boil. Cook the fresh udon noodles until the exterior is fully tender but the core retains firm resistance — the characteristic koshi. Test by cutting a noodle: the cross-section should show a slightly translucent, uniform interior without a chalky white centre. Fresh hand-kneaded Sanuki udon will cook more quickly than commercial dried udon, which is a different product category entirely.
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6
For kake udon: drain the cooked noodles, transfer to warmed bowls, and ladle the hot seasoned niboshi dashi over. The broth should be fully clear and carry the oceanic niboshi note on the nose immediately. For kamatama udon: drain briefly but not thoroughly, transfer the hot, still-wet noodles directly to a warm bowl, crack one raw egg over each portion, add a few drops each of shoyu and tsuyu, and mix vigorously. The residual heat from the noodles and the retained cooking water partially cooks the egg into a silky, cohesive coating. The mixture should look glossy and coat the noodles evenly, not pool at the base of the bowl.