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{{short description|Japanese fried noodle dish}}
{{short description|Japanese fried noodle dish}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
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{{Use dmy dates|date=February 2023}}
{{Infobox prepared food
{{Infobox prepared food
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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 [[noodle]]s 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=2010-01-01|publisher=Adams Media|isbn=9781440502347|location=Avon, Mass.|language=English}}</ref> Yaki udon is relatively simple to make and popular as a staple of Japan's [[izakaya]], or pubs, eaten frequently as a late night snack.<ref>{{Cite book|title=Hiroko's American kitchen: cooking with Japanese flavors|last1=Shimbo|first1=Hiroko|last2=Janisch|first2=Frances|date=2012-01-01|publisher=Andrews McMeel Publishing|isbn=9781449409784|location=Kansas City, Mo.|language=English|oclc = 783154880}}</ref> It originated in [[Kokura]], Fukuoka Prefecture, 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>{{Cite book|title=Hiroko's American kitchen: cooking with Japanese flavors|last1=Shimbo|first1=Hiroko|last2=Janisch|first2=Frances|date=2012-01-01|publisher=Andrews McMeel Publishing|isbn=9781449409784|location=Kansas City, Mo.|language=English|oclc = 783154880}}</ref>
{{nihongo|'''Yaki udon'''|焼きうどん||"fried [[udon]]"}} is a Japanese stir-fried dish consisting of thick, smooth, white udon [[noodle]]s 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.|language=English}}</ref> Yaki udon is relatively simple to make and popular as a staple of Japan's [[izakaya]], or pubs, eaten frequently as a late night snack.<ref>{{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.|language=English|oclc = 783154880}}</ref> It originated in [[Kokura]], Fukuoka Prefecture, 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>{{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.|language=English|oclc = 783154880}}</ref>


==See also==
==See also==

Revision as of 17:16, 12 February 2023

Yaki udon
Yakiudon- tako
TypeJapanese noodles
Place of originJapan
Region or stateFukuoka Prefecture
Main ingredientsNoodles

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 frequently as a late night snack.[2] It originated in Kokura, Fukuoka Prefecture, 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.[3]

See also

References

  1. ^ Tay, Hui Leng (1 January 2010). The everything rice cooker cookbook. Avon, Mass.: Adams Media. ISBN 9781440502347.
  2. ^ 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.
  3. ^ 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.

External links

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