Udon is another famous Japanese noodle dish that is served in a variety of ways depending on region. Like yakisoba it can be fried (thus making yakiudon) or served in curry, but traditionally it is served in a flavored broth with various toppings. Since many of these toppings are hard to find outside of Japan, this recipe will include widely available ingredients.
Store tips: As with yakisoba noodles, I try to buy my noodles fresh. Though they can be purchased dry or frozen. This recipe also uses dashi, which is a cooking stock,found in many forms.
Ingredients
- Large pot
- Oil
- 1 medium sized onion, chopped
- 1/4 medium cabbage, sliced evenly
- 1 medium sized carrot, chopped
- 6 cloves of garlic, minced
- Udon noodles
- Dashi
- Soy sauce
- 2 cups of water
Method
- Cook ingredients until they soften
- Add water and dashi. Simmer for 5 minutes
- Bring to a boil and add noodles. Stir until they soften.
- Add soy sauce to taste
- Stir and simmer for 1 minute
- Feast on your new dish
