Yaki udon

Yaki udon (焼きうどん, "fried udon") is a Japanese stir fry 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 fry technique using soba 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]

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

See also

References
  1. Tay, Hui Leng (2010-01-01). The everything rice cooker cookbook. Avon, Mass.: Adams Media. ISBN 9781440502347.
  2. Shimbo, Hiroko; Janisch, Frances (2012-01-01). Hiroko's American kitchen: cooking with Japanese flavors. Kansas City, Mo.: Andrews McMeel Publishing. ISBN 9781449409784. OCLC 783154880.
  3. Shimbo, Hiroko; Janisch, Frances (2012-01-01). Hiroko's American kitchen: cooking with Japanese flavors. Kansas City, Mo.: Andrews McMeel Publishing. ISBN 9781449409784. OCLC 783154880.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.