Toshiake Udon (Udon Noodle for New Year) ｜ Our Regional Cuisines
RECIPE
Ingredients (5 servings)
- Boiled udon noodle 5
- Red mochi with red bean paste 5
- Red kamaboko (=fish cake) 50g
- Green onion 10g
- [Dashi (=Japanese soup stock) for "udon" (will be 1000ml when completed)] Water 1300ml (including the amount for evaporation)
- [Dashi (=Japanese soup stock) for "udon" (will be 1000ml when completed)] Dried sardine 25g
- [Dashi (=Japanese soup stock) for "udon" (will be 1000ml when completed)] Bonito flakes 15g
- [Dashi (=Japanese soup stock) for "udon" (will be 1000ml when completed)] Light soy sauce 60ml
How to cook
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1. If red mochi is hard, boil it with water until it gets soft. Slice kamaboko into 5mm (0.2 inch) of thickness. Finely chopped the green onions.
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2. Make dashi (=Japanese soup stock) for udon noodle.
Put water and dried sardine into a pan for 20 minutes with almost boiling water. Take dried sardine out after that. Add bonito flakes and boil for 10 minutes. Filter liquid to make dashi (=Japanese soup stock). Add light soy sauce for flavor. -
3. Warm up boiled udon noodle and put into a bowl. Add red mochi from 1 and kamaboko, then pour dashi (=Japanese soup stock) from 2 and put green onion to serve.
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
