Yaki udon: Difference between revisions
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{{short description|Japanese fried noodle dish}} |
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{{Italic title|reason=[[:Category:Japanese words and phrases]]}} |
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{{Use dmy dates|date=September 2023}} |
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| image = [[File:Yaki-udon.jpg|250px]] |
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| name = Yaki udon |
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[[File:Yakiudon-tako.jpg|250px|Yakiudon- tako]] |
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| country = Japan |
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| region = [[Fukuoka Prefecture]] |
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| type = [[Japanese noodles]] |
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{{nihongo|'''Yaki udon'''|焼きうどん||"fried [[udon]]"}} is a Japanese stir-fried dish consisting of thick, smooth, white udon noodles mixed with a soy-based sauce, meat (usually pork), and vegetables. It is similar to [[yakisoba]], which involves a similar stir-frying technique using ramen-style wheat noodles.<ref>{{Cite book|url=http://public.eblib.com/choice/publicfullrecord.aspx?p=790800|title=The everything rice cooker cookbook|last=Tay|first=Hui Leng|date=1 January 2010|publisher=Adams Media|isbn=9781440502347|location=Avon, Mass.}}</ref> Yaki udon is relatively simple to make and popular as a staple of Japan's [[izakaya]], or pubs, eaten as a late-night snack.<ref name="Hiroko">{{Cite book|title=Hiroko's American kitchen: cooking with Japanese flavors|last1=Shimbo|first1=Hiroko|last2=Janisch|first2=Frances|date=1 January 2012|publisher=Andrews McMeel Publishing|isbn=9781449409784|location=Kansas City, Mo.|oclc = 783154880}}</ref> The dish originated in [[Kokura]], in southern Japan, after the [[Pacific War]]. The widely accepted story of how the dish was created dates back to just after World War II, when food was scarce. The owner of the noodle restaurant Darumado used udon noodles in popular yakisoba preparations, because the proper noodles were not available.<ref name="Hiroko" /> |
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{{nihongo|'''Yakiudon'''|焼きうどん||"fried [[udon]]"}} are thick, smooth, white [[Japan]]ese [[noodle]]s eaten with a special sauce, meat and vegetables. It is simple to make and a popular dish in Japan. It originated in [[Kokura]], [[Fukuoka Prefecture]] after the [[Pacific War]]. |
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==References== |
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{{Reflist}} |
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* [[Yakisoba]] |
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{{Japanese food and drink|state=autocollapse}} |
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==External links== |
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{{noodles}} |
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{{commons category|Yaki udon}} |
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*[http://www.kokurayakiudon.com/ Kokura Yakiudon Kenkyujo] {{ja}} |
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*{{YouTube|Y-Zrn-u80Jw|Recipe for Yaki udon}} |
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{{DEFAULTSORT:Yaki Udon}} |
{{DEFAULTSORT:Yaki Udon}} |
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[[Category: |
[[Category:Udon]] |
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[[Category: |
[[Category:Fried noodles]] |
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[[Category:Japanese noodle dishes]] |
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{{Japan-cuisine-stub}} |
{{Japan-cuisine-stub}} |
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Latest revision as of 20:20, 10 December 2023
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| Type | Japanese noodles |
|---|---|
| Place of origin | Japan |
| Region or state | Fukuoka Prefecture |
| Main ingredients | Noodles |
Yaki udon (焼きうどん, "fried udon") is a Japanese stir-fried dish consisting of thick, smooth, white udon noodles mixed with a soy-based sauce, meat (usually pork), and vegetables. It is similar to yakisoba, which involves a similar stir-frying technique using ramen-style wheat noodles.[1] Yaki udon is relatively simple to make and popular as a staple of Japan's izakaya, or pubs, eaten as a late-night snack.[2] The dish originated in Kokura, in southern Japan, after the Pacific War. The widely accepted story of how the dish was created dates back to just after World War II, when food was scarce. The owner of the noodle restaurant Darumado used udon noodles in popular yakisoba preparations, because the proper noodles were not available.[2]
References[edit]
- ^ Tay, Hui Leng (1 January 2010). The everything rice cooker cookbook. Avon, Mass.: Adams Media. ISBN 9781440502347.
- ^ a b Shimbo, Hiroko; Janisch, Frances (1 January 2012). Hiroko's American kitchen: cooking with Japanese flavors. Kansas City, Mo.: Andrews McMeel Publishing. ISBN 9781449409784. OCLC 783154880.
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