How to Make Japanese Sanuki Udon Asian Cooking Recipe Cuisine

Japan Sanuki Udon

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2 Servings

1/2 lb sanuki udon noodle

STOCK:

1 1/4 cup soy sauce

1/2 cup sake

1/2 cup mirin

1 piece dried kombu

1 oz dried bonito flakes

1 oz dried mackerel flakes

CONDIMENTS:

3/4 cup grated radish

1/4 cup chopped green onion

2 tbsp roasted white sesame seeds

2 tsp grated ginger


Directions:

Put all the stock ingredients in a pot and refrigerate overnight. The next day, put the pot on the stove over high heat and turn off just before it comes to a boil.

Let sit for 5 minutes. Strain and allow to cool slightly. Boil noodles in a large stockpot for 15 minutes.


Rinse in cold water. Drain and put in a deep bowl. Pour stock over the udon. Add condiments to taste.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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