Traditional Sanuki Udon Recipe

2022-10-31

By Noodle Master Japan

Japanese Cuisine

Main Course

Enjoy a traditional Japanese cuisine dish with this easy recipe for Sanuki Udon. 

food

A popular Japanese main course that originated from the Kagawa prefecture in the Shikoku region of Japan. This region is located on the eastern side of the island and is known for its picturesque scenery, mild climate, and sandy beaches. 

food

Kagawa prefecture is also known for its udon noodle production, with Sanuki Udon being its most famous type of udon. Sanuki Udon noodles are thick and chewy and are made with a specific type of wheat flour that is grown and milled in the prefecture. 

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The noodles are typically served in a hot broth made from dashi (a Japanese soup stock), soy sauce, and mirin (a sweet rice wine) and can be accompanied by a variety of toppings such as tempura, vegetables, or meat.

Pitfalls on Sanuki Udon

 Perfecting the noodle texture: achieving the right balance of chewiness and firmness is key to a good Sanuki udon.

 Mastering the art of kneading: the dough for Sanuki udon is traditionally kneaded with the feet, requiring skill and strength.

 Consistency in thickness: the noodles must be uniformly thick to ensure even cooking and optimal taste.

 Choosing the right dipping sauce: Sanuki udon is typically served with a soy sauce-based dipping sauce, which should be carefully selected and prepared to complement the flavor of the noodles.

 Managing high demand: Sanuki udon is a popular dish in Japan, and many restaurants must constantly work to keep up with the demand for this beloved dish.

Ingredients

• 400g Udon noodles

• 1 cup of dashi broth

• 2 tbsp soy sauce

• 2 tsp sugar

• 1 tbsp Mirin

• 1/2 cup chopped scallions

• 1/2 cup tempura flakes

• 1 egg

• 1/4 cup cooked shrimp

Instructions

1. Cook the Udon noodles according to the package instructions.

2. In a saucepan, combine dashi broth, soy sauce, sugar and mirin. Heat the mixture until simmering.

3. Remove the saucepan from the heat and keep the broth warm.

4. In a separate pan, fry an egg to your liking.

5. To serve, place the cooked noodles in a bowl. Pour the broth over the noodles.

6. Add scallions, tempura flakes, cooked shrimp, and the fried egg on top. Serve immediately.

Preparation Time 1 hour

Cook Time 15 minutes

Total time 1 hour 15 minutes

Nutrition Facts

Calories: 350

Fat: 3 g

Saturated Fat: 1 g

Carbohydrates: 70 g

Fiber: 3 g

Sugar: 10 g

Protein: 14 g

Regional Ingredients Variations of Sanuki Udon

Hokkaido, they may use seafood broth instead of dashi broth and add Hokkaido scallops, crab, and shrimp to the udon, creating a dish known as "Kaisen Sanuki Udon".

Hiroshima, they may add a fried egg and sliced pork belly to the udon, creating a dish known as "Tamago Buta Sanuki Udon".

Kyoto, they may add a dash of green tea powder to the broth and serve it with fried tofu and seasonal vegetables, creating a dish known as "Matcha Agebitashi Sanuki Udon".

Nagano, they may use soba instead of udon and serve it with mushrooms and grated daikon radish, creating a dish known as "Mushroom Sansai Soba".

Osaka, they may top the udon with a generous amount of tempura flakes and green onion, creating a dish known as "Tempura Tenmusu Sanuki Udon".

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