[Winter Udon]

It has been almost 15 years since I first learned how to make this udon, but there is one type of udon that I always remember to make in the winter. The friend in Yamagata who taught me how to make it said, “I call it ‘winter udon’ because it tastes best when made in winter,” She said that because it is made in winter, when Chinese cabbage and green onions are in their best season, the sweetness of the vegetables comes out stronger and tastes better.

Ingredients include frozen udon noodles, Chinese cabbage, green onion, deep-fried tofu, satsuma-age, and fish sausage if desired. Fry the Chinese cabbage and the green part of the green onion cut diagonally in oil, and when the oil has turned, add Satsuma-age cut into bite-size pieces and fry further. Add mentsuyu and water and heat until it comes to a boil. When the Chinese cabbage is soft, add the white part of the green onion and thinly sliced deep-fried tofu, and serve with frozen udon noodles boiled to desired hardness in a separate pot, topped with the hot ingredients and broth.

This winter udon has the natural sweetness of Chinese cabbage and green onion, and the flavor of satsuma-age can be felt gradually. Hakusan Porcelain's Noodle Bowl L Deep allows you to serve a large bowl of udon with many ingredients and plenty of room to spare. Try making it in the coming season when you want to warm up your body.

Hakusan Porcelain's Noodle Bowl L Deep
https://www.shokunin.com/en/hakusan/mendon.html