Udon - Japanese thick noodle

Udon (うどん ou 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 based on dashi, mirin, and shoyu. With a huge variety of hot and cold dishes, udon is a versatile food that can be enjoyed all over Japan, from specialized restaurants to family establishments or izakayas. On average, you can enjoy a bowl 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 (ネギ), 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 macarrão is prepared and served plays an essential role in the flavor of the dish. The balance between the ingredients and the way they are handled, whether with thin cuts, quick frying, or gentle cooking, are fundamental aspects to ensure an authentic gastronomic experience.

How to Eat Udon the Right Way

The correct way to enjoy udon varies according to the dish's presentation. 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 is known for its wide variety of preparations, each with a unique flavor. Here are some of the most well-known types:

• Zaru UdonCold noodles served on a bamboo mat, accompanied by a dipping sauce. The noodles are dipped in the sauce before being eaten.
• 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 UdonLiterally means "strength", as it is covered with toasted mochi, making it a heartier dish.
• Kare Udon: Made with Japanese curry, often accompanied by meat and vegetables.
• Kitsune Udon: It means "fox" and is covered with abura age (fried tofu). This type is particularly popular in the Kansai region, especially in Osaka.

There are still 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 by 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 minced garlic clove
• 1 package of hondashi
• 1 teaspoon of ajinomoto
• 1 chicken breast (or other meat) cut into cubes
• Shoyu to taste (about half a cup)
• 1 chopped onion
• 1 beaten egg
• 1 cup chopped chives
• Additional ingredients to taste

Preparation:

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

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