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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. Yakiudon is a stir fried udon noodle in a soy based sauce. While [[yakisoba]] is stir fried with soba noodles, yakiudon is stir fried with udon 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> 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|url=http://www.worldcat.org/oclc/783154880|title=Hiroko's American kitchen: cooking with Japanese flavors|last=Shimbo|first=Hiroko|last2=Janisch|first2=Frances|date=2012-01-01|publisher=Andrews McMeel Publishing|isbn=9781449409784|location=Kansas City, Mo.|language=English}}</ref> |
{{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. Yakiudon is a stir fried udon noodle in a soy based sauce. While [[yakisoba]] is stir fried with soba noodles, yakiudon is stir fried with udon 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> Yakiudon is popular with Japanese teenagers, and is known to solve a hearty apppetite. Yakiudon is known as a staple of Japan's [[izakaya]], or eating pubs, eaten frequently as a late night snack.<ref>{{Cite book|url=http://www.worldcat.org/oclc/783154880|title=Hiroko's American kitchen: cooking with Japanese flavors|last=Shimbo|first=Hiroko|last2=Janisch|first2=Frances|date=2012-01-01|publisher=Andrews McMeel Publishing|isbn=9781449409784|location=Kansas City, Mo.|language=English}}</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|url=http://www.worldcat.org/oclc/783154880|title=Hiroko's American kitchen: cooking with Japanese flavors|last=Shimbo|first=Hiroko|last2=Janisch|first2=Frances|date=2012-01-01|publisher=Andrews McMeel Publishing|isbn=9781449409784|location=Kansas City, Mo.|language=English}}</ref> |
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==See also== |
==See also== |
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Revision as of 18:48, 8 March 2016
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| Type | Japanese noodles |
|---|---|
| Place of origin | Japan |
| Region or state | Fukuoka Prefecture |
| Main ingredients | Noodles |
Yakiudon (焼きうどん, "fried udon") are thick, smooth, white Japanese noodles eaten with a special sauce, meat and vegetables. It is simple to make and a popular dish in Japan. Yakiudon is a stir fried udon noodle in a soy based sauce. While yakisoba is stir fried with soba noodles, yakiudon is stir fried with udon noodles.[1] Yakiudon is popular with Japanese teenagers, and is known to solve a hearty apppetite. Yakiudon is known as a staple of Japan's izakaya, or eating 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
External links
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- ^ Tay, Hui Leng (2010-01-01). The everything rice cooker cookbook. Avon, Mass.: Adams Media. ISBN 9781440502347.
- ^ Shimbo, Hiroko; Janisch, Frances (2012-01-01). Hiroko's American kitchen: cooking with Japanese flavors. Kansas City, Mo.: Andrews McMeel Publishing. ISBN 9781449409784.
- ^ Shimbo, Hiroko; Janisch, Frances (2012-01-01). Hiroko's American kitchen: cooking with Japanese flavors. Kansas City, Mo.: Andrews McMeel Publishing. ISBN 9781449409784.