Neapolitan-style Kijoyu Udon

Ingredients

In the Neapolitan-style adaptation, the traditional Japanese flavors of Kijoyu Udon are transformed into a fusion dish with Italian influences. The original dish typically features a soy-based sauce with ingredients like mirin, dashi, and soy sauce. In this Neapolitan version, the soy sauce is replaced with Worcestershire sauce to add a tangy and savory element reminiscent of Italian cuisine. Additionally, the original dish may include toppings like green onions and tempura, but in this adaptation, the focus is on the rich tomato sauce and the udon noodles. We alse have the original recipe for Kijoyu udon, so you can check it out.

• 250g (8.8 oz) udon noodles 250g (8.8 oz) udon noodles
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 9g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the udon noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the canned diced tomatoes, tomato paste, dried basil, dried oregano, and dried thyme to the pan. Stir well to combine.
4. 4.
   Reduce the heat to low and let the sauce simmer for about 15 minutes, allowing the flavors to meld together.
5. 5.
   Stir in the Worcestershire sauce and soy sauce. Season with salt and pepper to taste.
6. 6.
   Add the cooked udon noodles to the pan and toss them gently in the sauce until well coated.
7. 7.
   Serve the Neapolitan-style Kijoyu Udon hot, garnished with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Udon noodles — Cook the udon noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook in the sauce later on.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Feel free to add your favorite vegetables, such as bell peppers or mushrooms, to the sauce for added texture and flavor.
• If you prefer a smoother sauce, use an immersion blender or a regular blender to puree the tomato mixture before adding the udon noodles.

Serving advice

Serve the Neapolitan-style Kijoyu Udon as a main course, accompanied by a fresh green salad or garlic bread.

Presentation advice

Garnish each serving of Neapolitan-style Kijoyu Udon with a sprinkle of grated Parmesan cheese and a few fresh basil leaves for a pop of color and added flavor.