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Hadaka udon (裸うどん, "naked udon"): cold udon served on its own. Kijōyu udon: served in a cold soup of raw (unpasteurized) soy sauce and sudachi (a type of citrus) juice, sometimes with a bit of grated daikon radish. Zaru udon: chilled udon noodles topped with shredded nori and served on a zaru (笊/ざる, a sieve-like bamboo tray ...
Hōtō (ほうとう) is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup.Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles.
Una-don was the first type of donburi rice dish, invented in the late Edo period, during the Bunka era (1804–1818) [5] by a man named Imasuke Ōkubo [] [5] of Sakai-machi (in present-day Nihonbashi Ningyōchō, Chūō, Tokyo), and became a hit in the neighborhood, where the Nakamura-za and Ichimura-za once stood.
Food content creator Anh Phan is in the '$10 Fine Dining' Kitchen showing us how to make a delicious and unconventional take on creamy carbonara pasta.
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.
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes. [1] While "local" ingredients are now available nationwide, and some originally regional dishes such as okonomiyaki and Edo-style sushi have ...
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 ]
Tenkasu (天かす, lit. "tempura waste") [1] are crunchy bits of deep-fried flour batter used in Japanese cuisine, specifically in dishes such as soba, udon, takoyaki, and okonomiyaki. Hot, plain soba and udon with added tenkasu are called tanuki-soba and tanuki-udon, respectively (haikara-soba and haikara-udon in the Kansai region).