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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.
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.
Unadon Unajū. Unadon (鰻丼, an abbreviation for unagi donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel grilled in a style known as kabayaki, similar to teriyaki.
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 ]
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.
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 ...
Nabemono are stews and soups containing many types of ingredients that are served while still boiling. Nabe is thus typically enjoyed in cold days or the winter. In modern Japan, nabemono are kept hot at the dining table by portable stoves. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from ...
Japanese curry rice with shredded beef in Singapore. Curry udon (カレーうどん, Karē udon): Katsuobushi (dried bonito flakes) are soaked in boiling water to dissolve the umami ingredients into a broth, which is then thickened with curry and potato starch and poured over udon noodles.