Udon
Udon are thick, chewy wheat noodles served in a mild dashi broth or stir-fried. Their soft, bouncy texture makes them a comforting everyday meal.
鶏天のうどん: 加茂川の民, CC0 (Wikimedia Commons)
Where it comes from
Udon is enjoyed throughout Japan, with regional styles such as Sanuki in Kagawa famed for firm, glossy noodles. It is served hot in winter and chilled in summer.
Explore the cuisine of Japan.
Recipe
Make Udon at home
Ingredients
- 14 oz dried or fresh udon noodles
- 6 cups dashi
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 sheet fried tofu (aburaage), sliced
- 2 scallions, sliced
- Fish cake slices (optional)
- Shichimi pepper
How it's made
- Simmer the dashi with soy sauce and sugar for 5 minutes.
- Add the fried tofu and simmer 3 minutes more.
- Boil the udon in a separate pot according to package directions; drain and rinse briefly.
- Divide noodles into bowls.
- Ladle the hot broth over the noodles.
- Top with scallions, fish cake and shichimi pepper.
Variations
- Kitsune udon: with sweet fried tofu
- Yaki udon: stir-fried with vegetables and pork
- Zaru udon: cold noodles with dipping sauce
Cook’s tip: Boil udon separately and rinse off surface starch so the broth stays clear.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- 鶏天のうどん: 加茂川の民, CC0 (Wikimedia Commons)