Udon/うどん
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- Slurp!
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- Noodle soup
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- Udon
Tonight I cooked dinner and since it is one of those rare weekends when I am going to be working it had to be something quick yet satisfying. I have cooked Japanese Udon noodles. I had the noodles lying with me for quite some while since I purchased them but I skipped making them for one reason or the other and finally it was my chance to do it. Udon is a traditional Japanese food from the smallest of the main islands in Japan called Shikoku. In the Kagawa prefecture which I had visited last year they are eaten with great gusto.
Personally speaking as far as Noodle soup is concerned I like Udon much better than Ramen but I also appreciate Soba. However in India it is quite common to find instant ramen noodles. Top ramen being quite popular. Udon noodles can be cooked in a number of ways including being stir fried with vegetables and meat to make Yaki-Udon. I cooked my Udon in the simplest of ways with Dashi (Fish-stock), Soy Sauce, some Spring onions and Grated ginger.
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This looks very nice. And I like the way you arranged the ginger and spring onion.
In Kagawa, we eat udon routinely as well as at any special occasions. Some people literally eat it every day.
Where’s my bowl?
I would like to eat it too as it really looks nice with spring onions and the thukpa looks special here.
@ Khelljuhg : Thanks! I was a bit nervous because I had never done it before. I think you would eat it every day if you could! However I have many complex and complicated rules about food.
@ Hedonist : You really need to move back. Don’t you miss the joys of cooking with limited ingredients. He he he. I will keep your bowl hot in the meanwhile.
@ Chemi : The ‘thukpa’ is indeed special. It is very different from the Tibetan one because it is more starchy and in fact you have to rub the noodles under cold water for a while to get all of the starch out. It tastes very nice though.