Udon – The thick Japanese noodle

Udon (うどん or 饂飩) is one of the most beloved and traditional dishes in Japan, known for its thick noodles made from wheat flour. This noodle, thicker and whiter than soba, is served with a flavorful broth made from dashi, mirin, and soy sauce. With a huge variety of hot and cold dishes, udon is a versatile food that can be enjoyed throughout Japan, from specialized restaurants to family establishments or izakayas. On average, you can savor a plate of udon starting from 500 yen, making it an affordable and nutritious option.

Udon is a dish that reflects Japanese regional traditions, with different ingredients and variations in each area of the country. Classic ingredients include negi (green onion), tempura, eggs, meats, and vegetables, but the combinations vary according to the culture and seasonality of each region.

The Fascinating Origin of Udon

The history of udon dates back to the early 9th century and is often associated with the Buddhist priest Kobo Daishi, also known as Kukai. During a trip to China to study Buddhism, Kukai brought back the concept of udon soup to the Sanuki region, now known as Kagawa. From there, udon became popular throughout Japan, evolving and gaining regional variations over time.

The way the noodles are prepared and served plays an essential role in the flavor of the dish. The balance between the ingredients and how they are handled, whether with fine cuts, quick frying, or gentle cooking, are fundamental aspects to ensure an authentic dining experience.

How to Eat Udon the Right Way

The correct way to enjoy udon varies depending on the presentation of the dish. When served with a separate dipping sauce, you should pick up the noodles with chopsticks and dip them in the sauce before eating. If the udon comes in a hot broth, it is acceptable — and even recommended — to make noise while slurping the noodles, a gesture that indicates you are enjoying the food. Additionally, the broth can be drunk directly from the bowl, especially when no spoon is available. This way of eating is entirely cultural and adds to the experience of savoring the dish authentically.

Popular Types of Udon

Udon stands out for its wide variety of preparations, each with a unique flavor. Here are some of the most well-known types:

• Zaru Udon: Cold noodles served on a bamboo mat, accompanied by a dipping sauce. The noodles are dipped in the sauce before being consumed.
• Kake Udon: Served in a hot broth that covers the noodles, this simple dish is garnished only with fresh green onions.
• Kamaage Udon: The noodles are served in hot water, along with sauces and seasonings for dipping.
• Chikara Udon: Literally means “strength,” as it is topped with toasted mochi, making it a heartier dish.
• Kare Udon: Made with Japanese curry, often accompanied by meat and vegetables.
• Kitsune Udon: Means “fox” and is topped with abura age (fried tofu). This type is particularly popular in the Kansai region, especially in Osaka.

There are also countless other regional and seasonal variations, including original recipes from restaurants that continue to expand the infinite diversity of udon dishes.

Homemade Udon Recipe

To learn more about udon and see how it is made, check out the video from our friend Santana Fonseca on the Santana Channel, which brings fascinating details and curiosities about this delicious dish.

Ingredients:

• 1 package of udon noodles
• 1 tablespoon of oil
• 1 clove of minced garlic
• 1 packet of hondashi
• 1 teaspoon of ajinomoto
• 1 chicken breast (or other meat) cut into cubes
• Soy sauce to taste (about half a cup)
• 1 chopped onion
• 1 beaten egg
• 1 cup of chopped green onion
• Additional ingredients to taste

Preparation Method:

1. Boil a pot of water and cook the noodles until al dente. Drain and set aside.
2. In a separate pot, heat the oil and fry the garlic until golden. Add the meat and sauté until well cooked.
3. Add 2 liters of water, hondashi, ajinomoto, and gradually add soy sauce, adjusting the flavor.
4. Add the onion and egg, stirring well. Let it boil for another 5 minutes and turn off the heat.
5. Finish with the chopped green onion and additional ingredients of your choice.
6. Place the noodles in a bowl, pour the hot broth over them, and serve.

Prepare and try the different ways of udon, taking the opportunity to expand your Japanese culinary repertoire. Udon is a versatile dish that promises a delicious and culturally rich dining experience!