Yaki Udon: What’s So Special About Grilled Noodles?

One of the noodles that form the essence of Japanese cuisine is udon, a traditional dish with a long history. But there’s also yaki udon, or stir-fried udon, which is very popular and found almost everywhere in the country. Let’s explore this famous dish!

What is yaki udon?

Yaki udon is a delightful Japanese dish made with thick and chewy udon noodles stir-fried with a mix of vegetables, meat, or seafood. Unlike yakisoba, which uses thinner noodles, this grilled treat features thick udon noodles that give it a distinctive texture. The noodles are cooked with a tasty soy sauce and mirin-based sauce, making every bite sweet and savory. 

This dish is a favorite at Japanese festivals, where the smell of noodles cooking at food stalls fills the air and draws people in. It is also well-liked in many izakaya (Japanese pubs), often enjoyed as a nighttime snack.

Where did it come from?

This noodle dish is believed to have started in Kokura, a city in southern Japan. The famous story is that food was tough to find after World War II. The owner of a noodle restaurant named Darumado wanted to make yakisoba but didn’t have the right noodles. So, he used udon noodles instead, and the rest is history.

Another story says this food first appeared in Fukuoka because of the same food shortage. Restaurants there started using udon noodles instead of the traditional soba noodles, which were more challenging to find. As time went on, people loved yaki udon so much that it became a favorite local cuisine.

What ingredients does it use?

Noodles and Sauce

As mentioned above, yaki udon uses thick udon noodles. You can use fresh, frozen, or dry noodles, but frozen ones, called sanuki udon, are often the best because they have a nice chewy texture. The sauce is made from a mix of soy sauce, mirin (sweet rice wine), and sometimes dashi stock powder, which gives the dish a rich taste.

Vegetables and Protein

You can add any vegetables you love to this treat. Common choices are cabbage, carrots, bell peppers, onions, and mushrooms. For protein, traditional yaki udon includes pork, like thinly sliced pork belly, but you can also use beef, chicken, shrimp, squid, or tofu if you prefer a vegetarian option.

Toppings and Extras

To make your yaki udon even more unique, you can add toppings such as katsuobushi (dried fish flakes), tenkasu (tempura flakes), kamaboko (fish cake), and beni shoga (red pickled ginger). These toppings add extra flavor and make the dish look fun and appetizing!

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Where can I enjoy yaki udon?

Kitakyushu City (Fukuoka Prefecture) 

Yaki udon in Kitakyushu City is a fantastic dish created to help revitalize Kokura town. Local restaurants and volunteers created this specialty using dried noodles, cabbage, pork belly, and a yummy sauce with bonito flakes and local sake. Moreover, in Kokura, a lovely version called tenmado, where yaki udon is topped with a fried egg. The egg looks like the moon through a skylight.

Iwate Town (Iwate Prefecture)

Iwatemachi yaki udon is a yummy dish from Iwate Town. It started in June 2009 when local food businesses came together to promote their town’s food. To make this dish, shops must use local udon noodles and at least three ingredients from the town. There are also two types of noodles: “black” with soy sauce and “white” with salt.

Today, you can find the Iwatemachi’s specialty in many eateries in Iwate Town and at local festivals and events. It’s a highlight of the town, attracting visitors who want to taste its unique flavors and learn about its local ingredients.

Kameyama City (Mie Prefecture)

Kameyama miso yaki udon was introduced in 2008 by local volunteers and government leaders to help promote the area. It has thick udon noodles stir-fried with fresh veggies and meat, all mixed with an exclusive red miso sauce. 

You can experience this yaki udon variety in about 25 places in Kameyama City, including bistros, drive-ins, and coffee shops. This specialty became famous after being featured at a local festival and winning second place in a regional food competition in 2010.

Why should I try yaki udon?

Yaki udon is a must-try because it combines thick, chewy noodles and savory flavors. Also, it’s popular and significant in various regions in Japan. Each place adds its unique touch, like Kitakyushu’s egg-topped “tenmado” or Kameyama’s rich miso sauce. Overall, this dish is delicious and a fun way to explore local Japanese tastes and traditions. Have you tried this specialty before? Leave a comment and let us know your favorite version!