Udon is a type of Japanese noodle used in a variety of dishes, from simple snacks to complex meals. It is commonly found in Japanese restaurants and Asian markets, and can also be made at home. Traditionally served in broth with various ingredients, udon can be hot or cold depending on the season.
Udon is both the name used for a specific type of Japanese noodle, and for dishes made with that noodle. Throughout Japan, these dishes are quite diverse – from a simple quick snack to a complex dish with a huge assortment of ingredients. Many Asian markets carry udon, along with supplemental ingredients that can be used to prepare the dishes. It is also common to see a selection of udon choices on a Japanese restaurant menu, and in Japan it is ubiquitous in small stalls and shops. People can also make udon at home, experimenting with an assortment of ingredients for their own unique takes on the classic dish.
Tagliatelle is a thick, wheat-based pasta that can be square or round. As is the case with other noodles, udon swells up when cooked, making the noodles even larger and very dense with a generally soft texture. Sometimes dried noodles are found in coils, often with packets of seasoning or condiment to accompany the noodles once cooked. Dry noodles also come in long sticks, like Italian pasta.
Traditionally, udon is served in a broth that can be complemented with ingredients such as fried egg, chopped vegetables, fish cakes, dumplings, ham or tempura fried shrimp. Each dish has its own distinctive name, such as kitsune udon, which is made with deep-fried chunks of tofu, or yakiudon, stir-fried udon in dark sauce. Some restaurants accompany their udon menu with an assortment of illustrative photographs, for people unfamiliar with the many options.
The simplest and most traditional dish is kake udon, noodles made in a simple broth known as kakejiru. Kakejiru mixes soy sauce, mirin and dashi, three common ingredients in Japanese cuisine. Mirin is a type of rice wine, while dashi is a broth made from seaweed and dried fish, boiled together and then strained. Kake udon can be covered with green onion flakes, horseradish or carrot in some regions.
Different parts of Japan have different udon traditions, but as a general rule, the noodles are served hot in the winter and cold in the summer. Cold udon in a refreshing broth can be quite a refreshing afternoon snack, especially when paired with fresh greens like kale and cucumber. In the winter, the broth tends to be heartier, with a greater focus on protein and rich ingredients that will make the dish warm and filling.
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