The Joyful world of Udon

 

WHAT IS AN UDON?

Although not as popular as ramen,  udon is slowly gaining recognition not just in Japan, but all over the world. It's the ultimate noodle comfort food which can be served and prepared in many ways. Udon are chewy noodles made from wheat flour, water, and salt, typically served in a simple dashi-based broth. They’re thicker than buckwheat soba noodles—typically two to four millimeters—and can be either flat or rounded. Udon dough can be difficult to knead, and some swear by stomping on the dough to relax it.

So before we get more into Udon’s , let me introduce myself. Hi my name Tanaya Patil.  

In Japan, there are two main styles of Udon: Kanto, which comes from the Tokyo area, and Kansai, from the Osaka, Kyoto and Kobe areas. Those from the Osaka area differ from those from the capital in texture and colour: they are whiter and softer. However, beyond regional styles, there are also different types of noodles depending on the Udon dish being prepared. For example, Kishimen, which is a type of udon with a flatter shape compared to the original, or Inaniwa, which is much thinner.

Udon are said to be the noodles of a thousand and one recipes, and this is because they are a very versatile item with which you can play and create infinite versions. In its hot version, yakiudon is perhaps the best known dish outside Japan. It is prepared by frying noodles in soy sauce, just like yakisoba, and adding meat and vegetables. In its cold version, it is often used in salads with ingredients such as boiled egg, radish or cucumber. No matter what season of the year it is, there is always an option to enjoy a good Udon dish.

 

WHAT ARE THE DIFFERENT TYPES OF UDON AVAILABLE?

Kake Udon

Kake udon can serve as a base for many warm udon dishes. It is made by boiling udon noodles and placing them in a donburi bowl with hot tsuyu (broth) poured on top. As you eat the noodles with your chopsticks, many people lift the bowl to drink the soup at the same time, however, a large spoon is usually provided when serving. Garnishes are usually scallions, shichimi, sesame seeds, or ginger.

                                                (Kake Udon)

Sometimes it is served with tempura on top thus turning it from kake udon to tempura udon. Many shops will serve this with shrimp tempura unless stated otherwise. Udon served with kakiage (vegetables) on top is referred to as “kakiage udon”. Depending on the region of Japan, tempura udon is topped with satsuma-age fish cakes too.

 

Kitsune Udon

Kitsune udon is a warm udon served with sliced or whole deep-fried tofu known as aburaage. The name of the dish translates into "fox udon" and refers to an old folk tale which suggests that foxes are great admirers of deep fried aburaage. 

                                         (Kitsune Udon)

Curry Udon

Curry udon is also a very popular style of udon. It it especially good in the winter because the warmth of the curry and spices that go into it. It is often made by adding leftover curry to udon noodles or dissolving the curry roux directly into the udon soup.

                                                         (Chicken Curry Udon)

Yaki Udon

Deviating from the soup udons is yaki udon. This dish is made by taking boiled udon noodles and stir-frying it it with sliced vegetables, meat or seafood, and finished with a fragrant sauce.

                                                                (Stir-Fried Yaki Udon)

Zaru Udon

Zaru Udon is made by dipping the cooked Udon noodles in cold water to cool them down and served in a flat basket. This Udon is usually served cool at room temperature and is served with a dipping sauce (Tsuyu) on the side.

                                                   (Zaru Udon served with Tsuyu Sauce)

Bukkake Udon

Bukkake Udon is made by pouring cold broth over chilled noodles, then topping the entire dish with a variety of different garnishes. The broth consists of kaeshi (soy sauce, sugar, and mirin) combined with dashi, while the garnishes can be anything from grated daikon, scallions, onsen egg, natto, ginger, okra, bonito flakes, and/or tempura pieces.

                                                 (Bukkake Udon)

HOW TO EAT AN UDON?

Udon noodles have a mild flavour that allows the broth and other ingredients to shine. They're slightly chewy with a bouncy texture, and they absorb flavours well. That said, there are many different types of udon noodle dishes, so the taste can vary depending on what you're eating.

When udon are served with a dipping take a few strands of noodles and dip them into the sauce before eating them.

Udon served in a soup or sauce are enjoyed by using your chopsticks to lead the noodles into your mouth while making a slurping sound. The slurping enhances the flavors and helps cool down the hot noodles as they enter your mouth. If there is a broth, it is drunk directly from the bowl, eliminating the need for a spoon. It is not considered rude to leave some unfinished soup in the bowl at the end of the meal.