If all you're faced with is dried udon instead of fresh or frozen, just get spaghetti instead. You won't get what you want—that chewy, gummy texture—from dried udon noodles.
Ideally, you want fresh not frozen udon. That said, it's probably harder to find freshly made udon noodles than it was to cop a pair of Yeezy s. So hard that you would need to make a special deal with a restaurant or someone who hand-makes them to facilitate that acquisition. If you can swing it, you're blessed and share your source with us! Udon soup with vegetables.
More likely than not, you need frozen udon noodles. They're relatively ubiquitous in the freezer section at Asian grocery stores shoutout to H-Mart , which is in several cities , and Sunrise Mart , which is where we get ours.
Look out for brands like Twin Marquis and Shirakiku, if you can get them, but don't sweat the brand if you can't. Udon noodles are frozen in segmented blocks, so that when you bring it home, you can conveniently use however many servings you need and then freeze the rest.
Morocco says there's no problem removing the noodles from your freezer then dropping them directly into a pot of water. Though, take care to slightly undercook the noodles. Tempura ingredients vary between seasons and shops.
Curry Udon hot Curry Udon is udon noodles served in a bowl of Japanese curry. It is a popular dish to eat in winter as it is very warming. Because eating curry udon can a messy, some restaurants offer disposable bibs. When they are not offered, please take care when eating curry udon as the udon noodles are prone to splash curry on nearby clothes.
Chikara Udon hot Chikara Udon is udon noodles served with the addition of a rice cake mochi in the hot broth. The Japanese word "chikara", meaning strength, is used as it is thought that the addition of mochi to the dish gives strength to the person eating it. Nabeyaki Udon hot Nabeyaki Udon is a dish that is cooked and served in a hot pot nabe. The udon noodles are cooked directly in the nabe together with the broth and vegetables.
Tempura is a common addition before serving, but the more typical ingredients include mushrooms, egg, kamaboko a pink and white steamed fish cake and various vegetables. Many shops will serve this dish only during the colder months of the year. Kagawa Prefecture. Named after the former province that is now Kagawa Prefecture , Sanuki Udon is the most famous udon variety in Japan. The noodles are firm and chewy, and can be eaten in a variety of ways.
Udon is a very popular and cheap meal in Kagawa Prefecture. Many of the popular, nationwide udon chains serve Sanuki Udon.
Gunma Prefecture. Traditionally handmade from locally grown wheat flour and spring water from Mount Mizusawa, Mizusawa Udon has a long history of feeding pilgrims on their way to Mizusawa Temple near Ikaho Onsen. Mizusawa Udon is typically served chilled with either a soy based dipping sauce or a sesame dipping sauce, sometimes both. Akita Prefecture. With over years of history, the process of making Inaniwa Udon takes about four days as it is all done manually. After kneading the dough by hand, it is wrapped around two rods, flattened, then stretched and finally air dried.
The handmade process results in Inaniwa Udon noodles that are thinner compared to conventional udon noodles and have a smooth texture. Mie Prefecture. A feature of Ise Udon is the rich and dark sauce tsuyu that is poured on top of the udon noodles. This rich and dark tsuyu is made of dried kelp or smoked fish usually bonito or small sardines and soy sauce.
The udon noodles are usually topped with green onions and katsuobushi smoked bonito flakes. Many restaurants around the Ise Shrines serve Ise Udon.
Yamanashi Prefecture. Hoto noodles are flatter and wider compared to regular udon noodles. They are typically cooked in a cast iron hot pot with lots of vegetables in a miso based soup. The vegetables that go into Hoto are largely seasonal vegetables, including pumpkin. Aichi Prefecture. Particular to Nagoya , Kishimen is a variant of udon noodles that are flat and thin, similar to the shape of fettuccine. The ingredients that go into making kishimen are no different from udon noodles, the main difference just being the shape and time taken to cook the noodles.
Misonikomi Udon is another specialty to Nagoya. It is a very rich dish and particularly popular in the winter. It uses red miso for its soup base. Other typical ingredients include chicken, green onions , mushrooms , a raw egg on top and rice cakes mochi. Okinawa Prefecture.
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