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Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine.There are a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin.
For those who make curry roux from scratch, there are also curry powders specially formulated to create the "Japanese curry" taste. [26] Instant curry roux was first sold in powder form in 1945 [16] and in block form in 1950. [10] In 2007, Japanese domestic shipments of instant curry roux was 82.7 billion yen. [27]
Kamo nanban (鴨南蛮) is a Japanese noodle dish made with seasonal soba or udon noodles, [1] in a hot dashi soup of duck (鴨) or chicken meat [2] and leeks [3] or Welsh onions. [ 4 ] [ 5 ] [ 6 ] On its own, "nanban soba" ( 南蛮蕎麦 ) or simply "nanban" might be used, referring to the onions in the dish.
Sara udon (皿うどん), literally "plate noodles", is a dish native to Nagasaki prefecture, Japan. [1] Despite the name, it is not a kind of udon . The dish consists of a base of noodles , and a topping of fried cabbage , bean sprouts and other vegetables, as well as squid , prawns , pork , kamaboko etc.
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.
Japanese udon noodles are all about the chew, but it’s hard to replicate the texture with what’s available in American markets. Enter the Italian technique of cooking the noodles only until al ...
Yaki udon (焼きうどん, "fried udon") is a Japanese stir-fried dish consisting of thick, smooth, white udon noodles mixed with a soy-based sauce, meat (usually pork), and vegetables. It is similar to yakisoba , which involves a similar stir-frying technique using ramen-style wheat noodles. [ 1 ]
The more commonly known Japanese udon can be used as a substitute. The noodles are typically stir-fried with beef cutlets, bok choy , and onion , or with pork and Chinese yellow chives . The dish is a staple of Shanghai cuisine , and is usually served at dumpling houses.