Udon noodles are made out of wheat flour (not gluten-free). They are thick, soft, chewy, and my all-time favorite Japanese noodles. It is used in both hot and cold dishes. They are very healthy as long as the noodles are portioned right and mixed with protein. -Mike
うどん
just by it self in a broth
with a sprinkle of chopped green onions,
or with ....
Use your chopsticks to lead the noodles into your mouth while making a slurping sound (which is polite and excepted way of eating noodles). Then left the bowl and drink the broth.
A. Side dishes おかず /okazu/
i /long e/
- pickled vegetables 糠漬け /nukazuke/
grilled rice balls 焼きおにぎり
/yaki-onigiri/- scattered sushi. 関東 /chirashi-zushi /
- five-ingredient udon noodles '五目焼きそば' /gomoku soba /
- Japanese fried food 天ぷら /tempura/
- pickled radish hand rolls 大根の酢漬け手巻き /daikon no sudzuke-te-maki/
- various mixed vegetables あえもの /ae-mono/ "dressed foods"
- fermented soybeans. 納豆 /natto/
Serves 4
B. Spicy paste スパイシーペースト /supaishīpēsuto/:
3 organic onions, cut into fourths
2 organic garlic cloves
7 Tbs. (75 ml) olive oil
1 Tbs. (15 ml) sesame oil
3 Tbs. (45 ml) tamari (gluten-free)
1/2 cup (120 ml) each: balsamic vinegar & fish sauce
1/2 cup (120 ml) soy sauce or (gluten-free) liquid aminos or tamari
1/2 cup (65 g) organic brown sugar
1/4 cup (30 g) chile paste
一 /ichi/ 1. Prosses in a blender the onions and garlic.
二 /ni/ 2. Sauté them in oil for about 10 minutes.
三 /san/ 3. Add the rest of the ingredients.
四 /shi/ 4. Cook about 20 minutes for a thick paste.
五 /go/ 5. Add 1 1/2 cups (360 ml) boiling water to 1 Tbs. (15 g) of paste per serving.
C. Udon bowl of (mix and match) ingredients plus the spice paste and water #五:
Use organic if possible
- chopped onions
- chopped scallions
- peas, lima beans, bean sprouts, or edamame 枝豆 beans
- chopped spinach, zucchini, broccoli, carrots
- kimchi
- shedded meat (beef, chicken, lamb, etc.)
- lime juice
- lemon juice
- dried dill
- pinch or two of paprika
- vegetable broth
- red pepper flakes to tas
- toasted sesame seeds (garnish)
D. Mushrooms きのこ /kinko/ of choice or try:
- 椎茸 /shiitake/ (packed with healthy nutrients, smoky flavor)
- まいたけ /maita-ke/ "dancing mushroom" (fairly soft texture, strong richly flavor; overall healthy and fights illness)
- えのき /enoki/ or えのきたけ /nokitake/ (also called "winter mushrooms", avoid slimy, brownish stalks; look for white, shiny caps; slight crunch, mild, fruity flavor)
- 滑子 /nameko/ (also called "butterscotch, mushrooms; mildly nutty taste)
- 湿地 /shimeji/ (delightfully crunchy texture and mild, nutty flavor)
いただきます
/ētadakēmas/
lit. I will humbly accept it
Bon appétit
