Dish

Udon-suki

Udon-suki is made by cooking udon noodles in a broth made from dashi, soy sauce, and mirin. The dish is then served in a hot pot with a variety of meats and vegetables such as sliced beef, chicken, tofu, mushrooms, and cabbage. The result is a hearty and flavorful dish that is perfect for a cold winter day.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Udon-suki originated in the Kansai region of Japan and is believed to have been created in the early 20th century. It was originally a dish that was served in tea houses and was popular among travelers and pilgrims.

Dietary considerations

Gluten-free

Variations

There are many variations of udon-suki, with different meats and vegetables used depending on the region and the season. Some versions use seafood instead of meat, while others use a combination of both. Some versions also include noodles made from other grains such as soba or rice.

Presentation and garnishing

Udon-suki is typically served in a hot pot with the noodles and toppings arranged on top of each other. The broth is then poured over the top, and the dish is garnished with sliced green onions and grated daikon radish.