Dish
Mimi udon
Mimi udon is made with a clear broth that is flavored with soy sauce and mirin. The udon noodles are thick and chewy and are topped with green onions and kamaboko (fish cake). The soup is usually served with a side of tempura or fried chicken.
Origins and history
Mimi udon is a popular dish in the Nagoya region of Japan. It is believed to have originated in the Meiji period (1868-1912).
Dietary considerations
Mimi udon is a gluten-free dish and can be made vegetarian by using vegetable broth instead of chicken broth.
Variations
There are many variations of Mimi udon, but the basic recipe remains the same. Some variations include adding shrimp or pork to the soup.
Presentation and garnishing
Mimi udon is typically served in a bowl with the noodles and toppings arranged on top. It is often garnished with chopped scallions or shichimi togarashi (Japanese seven spice).
Tips & Tricks
To make the broth, simmer chicken bones, vegetables, and aromatics for several hours. Strain the broth and season with soy sauce and mirin.
Side-dishes
Mimi udon is usually served with a side of tempura or fried chicken.
Drink pairings
Green tea is a traditional drink pairing for Mimi udon.
Delicious Mimi udon recipes
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