Misc.
| What is Udon? |
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| Written by Admin |
| Monday, 17 May 2010 19:23 |
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Udon is a type of thick wheat-flour noodle popular in Japanese cuisine. Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shoyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. In China, similar thick wheat flour noodles are called cu miàn. This original udon was thought to originate from the modern day Vietnamese city of Hanoi and was 2 to 3 cm in diameter, a flat pancake-shaped "noodle" added to miso-based soup. In Chinese, udon is called wud?ng or wud?ngmiàn, sometimes wulngmiàn. (Note that this is unrelated to Oolong tea, wulóngchá.) |
| Last Updated on Monday, 17 May 2010 19:29 |