Udon
Every week, A Word on Food will give you a term and a recipe that will make your mouth water. Happy eating.
Udon [OO-don]: Thick, white Japanese noodles made from wheat flour, often served in soup.
Origin: Japanese
The udon noodle is a blank canvas for satisfying your noodle cravings and tastebuds. Hot or cold, salty or spicy, the udon noodle takes on many different roles, depending on the region it comes from and the flavor you want. In Japan, they can be served hot or cold, but one of the most popular ways is kake udon, served in a hot dashi broth, the base for miso soup. The broth is made with kombu (dried seaweed) and bonito flakes (dried, shaved fish), then garnished with the familiar green onions.
How you eat your udon also differs greatly depending on how it is served. If they are cold, udon noodles usually come with a dipping sauce that you should dunk them in generously. Hot or cold, udon typically are eaten with chopsticks, which allows you to slurp the noodles loudly into your salivating mouth. Think that’s rude? Slurping is actually the proper way to eat the noodles, as it enhances the flavors and helps cool them. No need for a spoon either — in Japan, the leftover broth also is slurped directly from the bowl.
The broth and topping flavors often vary based on region. In eastern Japan, you are more likely to find dark brown broth made from soy sauce, and in western Japan, expect to see a light brown broth made from a lighter soy sauce, which is saltier and slightly sweeter because of the addition of mirin, a sweet rice wine. Packaged instant noodles are even sold in two versions for east and west, according to Foodimentary.
Another one of the most popular ways to eat udon, tempura udon, usually is served in a hot broth and garnished with tempura pieces.
Here is The Kitchn’s take on a classic way to eat udon: in a warm broth with bok choy, a vegetable typical to Japanese cuisine, and topped with a poached egg.
Ingredients:
4 to 5 cups vegetable or chicken broth
2 whole star anise
1 stick whole cinnamon
2 large eggs
2 (7-ounce) packages fresh or frozen udon noodles
4 to 5 large bok choy leaves, sliced into ribbons
2 spring onions, thinly sliced
3 to 4 tablespoons soy sauce
Directions:
1. Bring the chicken broth to a simmer in a medium saucepan. (The broth should be about 2 inches deep in the pan.) Add the star anise and cinnamon and simmer for five to 10 minutes to infuse the broth with the spices. When finished, use a slotted spoon to remove the spices.
2. Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. Cook for 2 minutes, then add the noodles and bok choy. Stir gently to submerge the noodles and bok choy without breaking the eggs. Cook for another 2 minutes, until the whites of the eggs are completely set but the yolks are still loose. (Cook for an additional minute if you like your yolks set.)
3. Off the heat, gently stir in the soy sauce and the spring onions. Taste and add more soy sauce if necessary. Divide the soup between two bowls and eat immediately.
For another healthy and meatless twist, try Food Network’s Udon with Tofu and Asian Greens for a slurpy, savory meal.
As crispy fall weather settles, in preparing us for winter, get cozy with the warm, rich broth of an udon noodle soup. Try one of these 17 Udon recipes, compiled by The Huffington Post, for instant comfort and satisfaction.
Or if you’re too lazy, try Hashi Sushi’s extensive menu of udon bowls guaranteed to warm you up after a day of shopping in Georgetown, Maryland.
