What is Udon?
Udon is a noodle dish from Japan that, despite being made with simple ingredients, is beloved for its diverse preparation methods. These thick, soft noodles, primarily made from wheat flour, are known for their chewy texture.
Udon can be enjoyed hot, as in “Kake Udon,” or cold, like “Zaru Udon,” which makes them suitable for enjoyment in any season. Each region adds its own unique twist; for example, “Sanuki Udon” from Kagawa Prefecture is famous for its firmness, while “Ise Udon” from Mie Prefecture is known for its softness and unique sauce. The toppings and ingredients are varied, with tempura, “kitsune” (fried tofu), wakame seaweed, and chopped scallions being among the common choices.
Udon is popular both as a homemade meal and as dining out, offering the ease and convenience of fast food yet also reflecting local flavors and seasonal ingredients. This simplicity, contrasted with the rich depth of the local and seasonal influences, makes udon a dish that exemplifies the richness of Japanese culinary culture.
Popular Udon Chain Restaurants in Japan
MARUGAME SEIMEN（丸亀製麺）
MARUGAME SEIMEN holds a significant share in Japan’s udon chain market. It offers Sanuki udon in a self-service style. With the concept “Udon so fresh, it comes to life,” every restaurant makes their noodles from scratch using flour to ensure they are always fresh. The broth is crafted with meticulous attention to extraction and management, constantly evolving its deliciousness. Recently, influenced by the pandemic, they’ve focused on takeout options, and their “Udon Bento” has become quite popular.
HANAMARU UDON（はなまるうどん）
With the concept “Udon as usual. Udon anytime,” HANAMARU UDON has stores nationwide in Japan. This chain also serves udon in a self-service format. Their menu is extensive, offering not only udon but also rice bowls and curry, appealing to those who enjoy a variety of dishes. Many of their outlets are conveniently located in shopping center food courts and near train stations, making them easily accessible.
TSURUTONTAN（つるとんたん）
TSURUTONTAN is known for its luxurious atmosphere and beautifully presented udon in spacious bowls. The interior boasts a sophisticated design with options for private dining or counter seating, catering to diverse dining occasions. Besides the basic kake udon and zaru udon, they offer unique creations like carbonara udon and seasonal dishes. The dishes are artfully arranged to provide visual enjoyment, adding to their appeal.
Each restaurant offers the charm of being able to easily enjoy freshly made delicious udon. However, it is challenging to experience this taste without visiting Japan.
Therefore, let me introduce the method of “making home-made udon,” which allows you to enjoy freshly made udon at home !
How to Make “Home-made Udon”
Ingredients（For 4 servings）
・2 cups Bread Flour
・2 cups Cake Flour
・1 tablespoon Salt
・1cup Water
・Dusting Flour (Potato Starch or Cornstarch): As needed
・Noodle Dipping Sauce (Straight) 2 Cups
・Shredded Seaweed: As needed
・Wasabi: As needed
・Green Onion: As needed
Method
1．Prepare the Flour
Sift the combined flour into a bowl and create a depression in the center. Mix water and salt until the salt fully dissolves. Gradually pour this mixture into the depression, gently breaking the edges of the flour into it, and continue mixing until evenly distributed.
2．Form the Dough
When the mixture becomes crumbly, take some in your hand and squeeze it into a single mass. Then, apply your weight to the entire dough until it forms a ball.
3．Knead the Dough
Place the dough on a work surface and knead it with both hands for about 15 minutes, applying pressure with your body weight. Once the surface becomes smooth and elastic, like mochi, wrap it in plastic wrap and let it rest for at least two hours.
4．Roll Out and Cut the Dough
Dust the surface with dusting flour and use a rolling pin to roll the dough out to a thickness of 2 millimeters. Sprinkle flour between the layers, fold it into thirds, and slice into strips about 1 centimeter wide.
5．Cook the Noodles
Boil a generous amount of water and cook the sliced dough from step 4 for about 10 to 13 minutes. After cooking, rinse the noodles with cold water to cool, then drain and arrange them in bowls.
6．Serve
Garnish with shredded seaweed, wasabi, diagonally sliced green onions, and serve with noodle dipping sauce for a complete dish.
Let’s enjoy freshly home-made udon in the comfort of your own home !
