Having lived in Japan for 8 years, I can personally attest to the noodles Udon have saved my butt for poor student at a number of times. A straight bowl of Udon noodles with an egg can be taken into account for about $3 in Kyoto, making it virtually a standard for all students in the weeks (or God forbid months) before the next verification of loan comes in. There is even a little famous shop in Kyoto that will allow you to have a bowl for free if do you half an hour after washing dishes!
But first, I must clarify something. While browsing the website of Udon recipes, find hundreds of sites that relate to fine regular as Udon noodles. They are not, are simply the Ramen noodles. Only a particular part of the Japan has fine Udon noodles and not export. Udon noodles are much thicker and more meatier than noodles regularly, so please don't confuse the two. This is not to say that not only as tasty Ramen noodles, but the two are very different. In fact, if you have any of these recipes with any kind of noodle, you could probably get away with it.
So today, I will teach two of my favorite student of my memories of Udon recipes. Yes, I have many memories of Udon Kyoto — not of temples, shrines, Geisha and beautiful landscapes - girls but Udon. Anyway, as the Japanese "Let's learn cooking Udon!"
Kitsune Udon:
She is incredibly inexpensive type of dish of Udon you can buy in Kyoto, but it could really spend a fortune on one if you went to one of the class high places of Udon. The name Kitsune, which means that Fox, comes from a legend that foxes Japanese like eating fried tofu things. Or what they say... It is a very simple recipe, and will need to:
-1-2 slices of age Abura, or fried tofu
-Udon 1 package per person.
-Dashi
-Soy sauce
-Mirin
-Kamaboko fish cake
Preparation:
We need to do a little bit of preparation on the age of Abura of cooking the main dish. Firstly, pour water boiling over him to remove excess oil. Then put the age Abura in a pan together with 3/4 cup dashi, 1 tbsp soy sauce 1 tablespoon mirin and 2 tablespoons of sugar. This boil until the watery part has disappeared leaving only the full flavour Abura age bits.
Then heat the Udon noodles as indicated in the package - which generally means water boiling for 5 to 10 minutes. Meanwhile, combine the following in the pan and heat to make the sauce: 5 cups dashi, sauce soy 2 tablespoons, 3 tablespoons mirin and 1/2 teaspoon of salt.
Finally, drain the noodles and put them in a container with the soup made. Add some Kamaboko and Kamaboko prepared at the top. Done! Authentic Kyoto Kitsune Udon.
Curry MAK:
Create or not, curry-flavoured nothing (or kare as they like to call it) is very popular in Japan. Don't be fooled though - Japanese Curry usually tastes nothing like real curry. It is sweeter and virtually zero spices to it. It was inevitable that, as the taste of curry invaded Japan, someone decided to combine it with something traditional, like Udon. Here's what you need to do enough for 2:
-1 cube of Japanese curry broth. So be sure of success until his local supermarket in Asia is different from the usual curry powder.
-2 tbsp dashi powder
-1 tbsp rice wine
-A dash of soy sauce
-1 tbsp rice wine vinegar
-1-1/2 cups water
That's it for the basic curry soup with Udon in him, but probably going to want something else there. I would suggest the following ingredients, but is really open to suggestion to not feel as if you have to follow exactly.
-1 chicken breast
-1 carrot
-Some shiitake mushrooms
-Some bamboo shoots
-Sectors tofu
Preparation:
You will need to boil mushrooms for 20 minutes, if you buy the Chinese dry type. If you buy fresh, the only bit of preparation you need to do is cut the chicken into bite size pieces and cut carrot. Fry the chicken for a few minutes, add, then mushrooms, carrot and bamboo shoots. Continue frying a little.
The other ingredients (except the tofu) are combined in a pot and cook over low heat, and then add the fried chicken and bits. Boil this down until you have the desired consistency. Tofu must be added at the last minute to avoid breaking into pieces and dissipating in the soup. The Udon should be prepared separately, following the instructions in the package. Drain the Udon, add soup and finish with some spring onions or sliced Leek at the top!
Well, that is all for now. I hope you enjoy these recipes of Udon faster and cheaper. You can find more information on this site of super MAK recipe I found a lot.
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