Try this flat udon from Japan if you happen to be in Tokyo. It's called Godaime Hanayama Udon at Ginza. I got these via Shoppee Singapore which comes with 3 servings of noodles and sauce.
You can easily cook this Japanese udon recipe at home till your next visit to Tokyo!
Eat it hot or cold, my favourite flat udon recipe is hot version complete with sliced pork, soft boiled egg and negi (Japanese onion).
Ingredients
Sliced pork (100g)
Ginger (grated)
1 tbsp soy sauce
Dash of sesame oil
Dash of white pepper
Spring onion (Negi)
1 packet of Godaime Hanayama Udon (with sauce)
Wasabi (optional)
How to cook
Season the sliced pork with grated ginger, soy sauce, sesame oil, white pepper. Mix thoroughly and let it marinade in fridge for at least 1 hour
Boil a pot of water.
Remove marinated sliced meat from fridge and fry till cook. Set aside
Once water is boiled, add the udon one piece at a time.
Remember to stir to ensure it does not stick. Let it boil for at least 8 minutes (if you prefer it hard) or 11 minutes (if you prefer it soft)
While the udon is cooking, pour the sauce into your serving bowl and add wasabi.
Remove cooked udon into the serving bowl and mix it with the sauce.
In the same cooking water, add one egg. Remove it once it's cooked according to your preference. I prefer it slightly runny in the center so that it'll ooze out and add to the sauce mixture.
Serve the udon with the cooked, meat, spring onions, egg and a dash of Japanese chili powder.
