Dish

Wakame udon

Wakame udon is a popular dish in Japan and is often served for lunch or dinner. The dish is made by boiling thick udon noodles and then serving them in a broth made from dashi (a type of fish stock) and soy sauce. The dish is often garnished with wakame seaweed, green onions, and kamaboko (fish cake). Wakame udon is a high-carbohydrate dish that is also high in protein and low in fat.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Wakame udon originated in Japan and has been a popular dish for centuries. It is believed to have originated in the Kansai region of the country, which is located in the western part of Japan. Today, it is a popular dish throughout Japan and is often served in restaurants and at home.

Dietary considerations

High in carbohydrates and protein, low in fat

Variations

There are many variations of wakame udon, including adding tempura or grilled chicken to the dish. Some people also like to add grated ginger or garlic to the broth for extra flavor.

Presentation and garnishing

Wakame udon is traditionally served in a bowl, with the noodles on the bottom and the broth on top. The dish is often garnished with wakame seaweed, green onions, and kamaboko. To eat, you mix the noodles and broth together and then enjoy. It is considered polite to slurp the noodles while eating wakame udon, as it shows that you are enjoying the dish.

Tips & Tricks

To make the perfect wakame udon broth, use high-quality dashi and soy sauce. You can also add a splash of mirin or sake for extra flavor. When cooking the udon noodles, be sure to follow the instructions carefully to avoid overcooking them.