{"id":4186,"date":"2019-06-03T05:30:08","date_gmt":"2019-06-03T12:30:08","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=4186"},"modified":"2024-08-29T14:52:37","modified_gmt":"2024-08-29T21:52:37","slug":"udon-the-straight-noodle","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/udon-the-straight-noodle\/","title":{"rendered":"Udon, The Straight Noodle"},"content":{"rendered":"\r\n
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A while back, I wrote a post on Ramen<\/em><\/strong><\/a><\/span> and its popularity here in the U.S. It hasn\u2019t dwindled one bit, seems like, and ramen<\/em> shops keep multiplying. And while I love ramen<\/em> in all its forms, I\u2019m also a great fan of udon;<\/em> it might be my favorite noodle of all time. Of the three great noodles of Japan\u2014ramen,<\/em> soba<\/em> and udon,<\/em> I feel I can never get tired of udon.<\/em> Soba<\/em> is healthy, gluten free and probably the best summer food when eaten chilled; but many friends I know don\u2019t like the texture or nutty taste. Ramen<\/em> can get heavy when the broth is pork based tonkotsu,<\/em> often to the point where I can\u2019t finish it. It\u2019s an amazing meal in itself though, I\u2019ll admit.<\/p>\r\n\r\n\r\n\r\n

On the other hand, there\u2019s not much to dislike about udon.<\/em> Unless you can\u2019t digest wheat flour and you need to stay gluten free, udon<\/em> noodles are satisfyingly chewy, adaptable to practically any kind of broth and condiments, delicious hot or cold and slippery good! Maybe the only complaint would be that you have to be fairly skilled with chopsticks to pick them up!<\/p>\r\n\r\n\r\n\r\n

Udon<\/em> is made by mixing flour with lightly salted water to make a dough, which is then kneaded, rolled and flattened like pizza dough, and sliced into the thin strips to look like udon.<\/em> It really is the easiest type of noodle you can make at home. Most people use the \u201cstepping on it with your feet\u201d method to knead the dough (after covering with a cloth of course), because it\u2019s easier than using your hands. If you have a breadmaker to knead it for you, all the better. Here\u2019s a recipe from Zojirushi for Teuchi<\/a><\/strong><\/em> (handmade) <\/a><\/strong><\/span>Udon<\/span><\/a><\/strong><\/em> using their breadmaker.<\/p>\r\n\r\n\r\n\r\n

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A professional sous-chef at a restaurant uses a dough slicing machine to get perfect strands of udon<\/em> noodles.<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

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With summer and hotter days coming, you may think udon<\/em> season is over, but you would be wrong! There are so many cold variations of this noodle, it doesn\u2019t always have to be in hot broth. One of my favorites is this very simple dish called Bukkake Udon,<\/em> where a cold broth is splashed over chilled udon. <\/em>This is so unbelievably refreshing\u2014I mean, take a look at these ingredients; katsuobushi <\/em>(shaved bonito) flakes, green onion, grated daikon,<\/em> and tempura crisps. Easy to imagine the flavor about to explode in your mouth, isn\u2019t it?<\/p>\r\n\r\n\r\n\r\n

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Bukkake Udon<\/em> with a beef bowl rice dish<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

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An even simpler cold dish is Zaru Udon,<\/em> which is eaten by dipping the noodles into a cup of cold broth, much like the popular Zaru Soba<\/em> version. Learn how to make the dipping broth with this Zojirushi recipe<\/a><\/strong><\/span>.<\/p>\r\n\r\n\r\n\r\n

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Zaru Udon<\/em> with dipping sauce<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

 <\/p>\r\n

And not all udon<\/em> is made with a hot broth. Being so closely similar to pasta, udon<\/em> is often used in Western interpretations, like this wonderfully cheesy, rich and creamy Gratin Udon.<\/em> This is my daughter\u2019s favorite whenever we go to our main udon<\/em> restaurant.<\/p>\r\n\r\n\r\n\r\n

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Cheese Gratin Udon<\/em><\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

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A popular tapas<\/em> style appetizer at Japanese izakaya<\/em> restaurants is this stir-fried dish called Yaki Udon.<\/em> There are hundreds of versions, but here\u2019s one you can make on your own with Zojirushi\u2019s help.<\/a><\/strong><\/span> Yaki Udon<\/em> is quick to make, you can use leftover ingredients, and you can have it year \u2018round.<\/p>\r\n\r\n\r\n\r\n

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Yaki Udon<\/em><\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

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Some more traditional udon<\/em> styles. Classic Kitsune Udon,<\/em> with its signature deep fried tofu.<\/p>\r\n\r\n\r\n\r\n

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Kitsune Udon<\/em><\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

 <\/p>\r\n

Beef Udon,<\/em> for meat lovers like me\u2014but the beef is shredded to better suit this dish, and it\u2019s not heavy or greasy at all.<\/p>\r\n\r\n\r\n\r\n

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Beef Udon<\/em><\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

 <\/p>\r\n

Kanitama Udon;<\/em> crabmeat in an egg scramble\u2014so sublime and perfect for crab lovers.<\/p>\r\n\r\n\r\n\r\n

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Kanitama Udon<\/em><\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

What is your favorite udon<\/em> dish?<\/p>\r\n\r\n\r\n\r\n

 <\/p>\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n

photo credits: Bert Tanimoto, @ironchefmom,<\/strong><\/a> Zojirushi<\/em><\/p>\r\n

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 <\/p>\r\n

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 <\/p>\r\n","protected":false},"excerpt":{"rendered":"

A while back, I wrote a post on Ramen and its popularity here in the U.S. It hasn\u2019t dwindled one bit, seems like, and ramen shops keep multiplying. And while I love ramen in all its forms, I\u2019m also a great fan of udon; it might be my favorite noodle of all time. Of the […]<\/p>\n","protected":false},"author":3,"featured_media":8555,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-4186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-bert-san"],"yoast_head":"\nUdon, The Straight Noodle - Zojirushi Food & Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/udon-the-straight-noodle\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Udon, The Straight Noodle\" \/>\n<meta property=\"og:description\" content=\"A while back, I wrote a post on Ramen and its popularity here in the U.S. It hasn\u2019t dwindled one bit, seems like, and ramen shops keep multiplying. 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