Dish · japanese
Udon
Thick wheat noodles served hot in a light dashi and soy sauce broth, or cold with a dipping sauce, topped simply with scallion. The noodles carry a soft, chewy bite thicker than soba or ramen.
Where it comes from
Udon's thick wheat noodle developed regionally across Japan, with Sanuki in Shikoku becoming particularly known for a firm, springy texture built by kneading and resting the dough, sometimes underfoot, before cutting it by hand.
What cooks argue about
Cooks argue over kneading method: treading the dough with feet develops more gluten for a firmer chew, while hand-kneading is gentler and gives a softer noodle that some regional styles prefer.
Versions
Nobody has published a udon here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.