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First of all, Udon has been told as a good luck food for the health and long life because of its white, thick, and long appearance. Flour is used to make the noodles. There are many varieties of udon like “kitsune-udon”, “tanuki-udon ”, and “curry-udon”. Moreover, it is not only one way to eat udon. Let’s see each udon in detail.

Kitsune udon

udon

Deep-fried tofu is put on the udon. The word “kitsune” means a fox. The origin of its name is because of deep-fried tofu which is loved by a fox.

How to make kitsune udon

<ingredients>  serves 2

Udon (2 packages)

Deep-fried tofu (2 pieces)

Green onion

<seasonings for broth of deep-fried tofu>

Water (3/4 cup)

Sugar (2 tbsp)

Soy sauce (1 tbsp)

<seasonings for soup of udon >

Water (3 cups)

Sake (1 tbsp)

Light colored soy sauce (1 tbsp)

Soup stock (1 tbsp)

  1. Boil deep-fried tofu for 2 minutes. After draining it, cut it into triangle.
  2. Put soup stock in a pot and cook it in stock. Put deep-fried tofu in it and cook in stock for 5 minutes. Let it cool for a while.
  3. Put seasonings for soup of udon in the pot.
  4. Boil udon noodles.
  5. Drain udon, pour the soup and top chopped green onions on it.

Calorie

  • Udon (260g) 273 kcal
  • Deep-fried tofu (45g) 174 kcal
  • Green onion (8g) 2 kcal
  • Sugar (9g) 35 kcal
  • Soy sauce (18g) 13 kcal
  • Sake (15g) 15 kcal
  • Soup stock (3g) 7.2 kcal
  • Total (358g) 519.2 kcal

 

Tanuki udon

Tanuki udon

Deep-fried batter balls are topped on udon. Taking out the materials of tempura was the origin of Tanuki udon.

How to make tanuki udon

< ingredients > serves 2

Udon (2 packages)

Ciboule

Deep- fried batter balls

< seasonings >

Water (3 cups)

Sweet sake (1 tbsp)

Light colored soy sauce (1 tbsp)

Soup stock (1 tbsp)

  1. Cut ciboules into small pieces.
  2. Put seasonings into a pot and boil it well.
  3. Boil udon noodles.
  4. After draining udon, pour the soup and put chopped green onion and deep-dried batter balls on it.

Calorie

Udon (260g) 273 kcal

Ciboule (8g) 2 kcal

Deep-dried batter balls (5g) 26 kcal

Soy sauce (18g) 13 kcal

Sweet sake (18g) 43 kcal

Soup stock (3g) 7.2 kcal

Total (312g) 364.2 kcal

 

Curry udon

curry udon

Curry powder is used to make curry udon.

 

How to make curry udon

< ingredients > serves 1

Udon (1 package)

Chopped leeks

Onion

< seasonings for the soup of udon>

Water (3 cups)

Sweet sake (1 tbsp)

Light colored soy sauce (1 tbsp)

Bonito stock (1 tbsp)

< other seasonings>

Starch powder (1 tbsp)

Curry powder (1 tbsp)

 

  1. Cut onion into fine stripes.
  2. Put seasonings for the soup and onion into a pot. Bail it well.
  3. After it is boiled down, put starch powder and curry powder in it.
  4. Boil udon noodles
  5. After draining udon, pour the soup and put chopped leeks on the top.

Calorie

Udon (260g) 273 kcal

Green onion (8g) 2 kcal

Onion (100g) 37 kcal

Soy sauce (18g) 13 kcal

Sweet sake (18g) 43 kcal

Bonito stock (100g) 3 kcal

Curry powder (6g) 25 kcal

Total (510g) 396 kcal

 

The recipe of handmade udon noodles

< ingredients > serves 2

Medium-strength flour (300g)

Water (150cc)

Salt (2 tbsp)

 

  1. Mix water and salt well.
  2. Put medium-strength flour into a boil. Mix 1. Slowly.
  3. After it become crumbly, knead it into one piece.
  4. Put this dough into a plastic bag and step on it well.
  5. Put the dough on a kneading board and roll it out with a rolling pin. After it become flat, fold it in three and roll out again. Repeat this step for few times. (Till the dough gets smoothly)
  6. Roll out the dough. Use powder to prevent stickiness.
  7. Fold it in three and cut it. ( the best width is about 3mm)
  8. Untangle the noodle with hot water.
  9. Boil noodles and remove slime from it to finish.

 

The nutrient of udon

Udon is relatively low-calorie food with a little sugar. The main ingredients of udon is carbon-hydrate which is stimulate our brains and bodies. Udon can produce an energy with immediate effect.

 

The history of udon

It is said that the origin of udon came not from Japan but from China. However, the shape of udon which brought from China was round. The appearance of it was completely different from that we know. Udon was transmitted to Japan in the Heian period. Kukai brought the culture of udon into Shikoku area. This was the start of “ Sanuki udon”.

These days, there are many kinds of Udon containing local references. Moreover, udon is becoming popular in the world especially in America.

 

To sum up

Udon is delicious and relatively affordable food. You can also enjoy making original udon using many ingredients you like.