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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
- ^ 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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 | This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
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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
- ^ 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.
| Main dishes |
|
|---|---|
| Side dishes | |
| Beverages | |
| Snacks / desserts | |
| Ingredients / condiments | |
| Utensils | |
| Lists | |
| Fruits | |
| Related | |
| Variants |
| ||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dishes |
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|
Instant noodle brands | |||||||||||||||||||||||||||||
| List articles | |||||||||||||||||||||||||||||
| See also | |||||||||||||||||||||||||||||
| This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |