The best udon recipes

Udon are thick, chewy wheat noodles served every way imaginable: in hot dashi broth, chilled with dipping sauce, or stir-fried. Their springy bite is the whole appeal, so the best recipes care as much about the noodle and the broth as about the toppings piled on top.

  1. Curry Udon (Video) カレーうどんJust One Cookbook
  2. Kitsune Udon RecipeJapanese Cooking 101
  3. Niku Udon RecipeJapanese Cooking 101
  4. Beef Udon (Niku Udon) (Video) 肉うどんJust One Cookbook

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Common questions about udon

What are udon noodles?

Udon are thick, white wheat-flour noodles known for a soft, chewy, springy texture. They are among the most common noodles in Japanese cooking, eaten hot or cold.

What is the difference between udon and soba?

Udon are thick wheat noodles with a mild flavour and chewy bite; soba are thinner buckwheat noodles that are nuttier and more delicate. They suit different broths and seasons.

What broth is udon served in?

Most often a light dashi-based broth seasoned with soy and mirin (kake-dashi). Regional styles vary, with the broth darker and stronger in eastern Japan and lighter in the west.

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