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Plate Udon ｜ Our Regional Cuisines

  • Nagasaki Prefecture

    Plate Udon

Plate Udon

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  • Main lore areas

    Nagasaki Prefecture

  • Main ingredients used

    Plate udon noodles, pork (+ shrimp, squid), napa cabbage or green cabbage, carrots, shiitake mushrooms, onions, kamaboko fish paste, quail eggs, ginger

  • History/origin/related events

    A specialty of Nagasaki, “plate udon” is a noodle based dish renowned throughout Japan.

    “Plate udon” was created in 1899 (Meiji 32) when Jun Chinhei, the owner of Chinese restaurant Shikairō which first invented the noodle dish known as “chanpon”, made chanpon without the broth. From that distinctive flavor and experience he refined the dish, which in later years would become a noodle dish renown throughout the country alongside “chanpon”.

    “The original plate udon” passed down uses the same thick noodles as chanpon and is essentially a chanpon stir fry. It is almost a completely different dish from the plate udon made in more recent years which uses thin, crunchy noodles and has the mix of ingredients covered in a thick sauce. The residents of Nagasaki explicitly differentiate these two, the former being referred to as “thick plate udon” and the latter as “thin plate udon.”

    Furthermore, the name “plate udon” comes from the fact that at the time of its inception, it was standard practice to serve noodles in a wooden or porcelain bowl or other deep vessel. The dish appearing on a plate aroused much surprise, and the name is said to stem from there.

  • Opportunities and times of eating habits

    After its introduction, plate udon became a commonly eaten dish in the average household and at restaurants in Nagasaki. Today, it has become a widespread dish well-known throughout the country, and is often eaten in other prefectures as well.

  • How to eat

    Both thick and thin plate udon use roughly the same ingredients, however thick plate udon is prepared by cooking the stir fried noodles in a reduction of the soup broth, while thin plate udon is completed by covering the noodles in a thick stir fry sauce. The majority of Nagasaki residents are acutely aware of this difference, however there is a custom of either dish topped with things like a Nagasaki-original sauce (Worcestershire sauce based) or vinegar.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Due to the nutrition provided by its ample ingredients, and being a noodle dish well liked by children, plate udon is often employed in school lunch menus both within and outside of Nagasaki prefecture. Also, when citizens decide on their gift in return for their “small town tax donation,” the easy to make set of ingredients is often picked. And, when people (relatives) gather in Nagasaki, be it for Obon, New Year’s, or just to visit, they will get catering from neighborhood Chinese restaurants that offer plate udon served on a very large platter. There are even families that prefer eating the leftover plate udon the next day. Plate udon is also finding its way into homes through easy to make store-bought meal kits with fried noodles and pre-seasoned soup.

RECIPE

Ingredients (2 servings)

  • pork 100g
  • carrots 30g
  • cabbage 120g
  • kamaboko fish paste 30g
  • bean sprouts 100g
  • shiitake mushrooms 2-3
  • peeled shrimp 100g
  • squid 100g
  • Store-bought Nagasaki Plate Udon Fried Noodles 2 pouches (2 servings)
  • salt A pinch
  • pepper A pinch
  • Salad oi as needed
  • [For the soup broth]soy sauce 2 tsp
  • chicken broth 2 1／2tsp.
  • water 400ml
  • potato starch 2 tbsp.

How to cook

  • 1. Cut the ingredients into easy to eat portions. Season the pork with salt and pepper.

  • 2. Mix the ingredients for the soup broth and set aside.

  • 3. Heat up the salad oil in a frying pan over a medium flame, and sauté the pork. Once it changes color, add the carrots, cabbage, shrimp, squid, and stir fry for an additional 2~3 minutes. Afterwards add the kamaboko, bean sprouts, shiitake and continue to stir fry.

  • 4. Add the soup prepared in step 2 to the pan and thicken with the potato starch, adding salt and pepper to season it.

  • 5. Serve noodles on a plate and top with the cooked ingredients.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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