Udon is most often served hot as a noodle soup in a mild, salty broth. Its simplest form is called kake udon. This consists only of dashi stock, soy sauce (shōyu), mirin, and udon noodles. Different things can be put on top of the soup as toppings. Often thinly cut scallions are used, along with other common toppings such as kamaboko, prawn or vegetable tempura, and wakame.
The flavor of the broth and toppings, as well as even noodle texture and thickness, vary from region to region. Usually, dark brown broth made from dark soy sauce (koikuchi shōyu) is common in eastern Japan. Light brown broth made from light soy sauce (usukuchi shōyu) is common in western Japan. However, many other regional types exist outside of just broth color and mainly vary in toppings used.
Type of Udon [change]
- Tempura Udon (topped with tempura such as prawn and squid)
- Tororo Udon (served with grated yam on top)
- Kitsune Udon (topped with deep-fried bean curd)
- Tikara Udon
- Curry Udon (Udon soup is curry,which contains dashi)
- Niku Udon
- Tanuki Udon
- Kamatama Udon
- Curry Udon
- Kamaage Udon
- Tamagotoji Udon
- Tsukimi Udon
- Nabeyaki Udon
Definition of Udon [change]
According to JAS (Japanese Agricultural Standard), to be udon, a round noodle’s diameter has to be over 1.7mm and a flat noodle's width over 1.7mm. Udon dough is made from wheat flour and salt.