UDON NOODLES – DRAGON PEARL
It is produced from wheat flour, salt and water. It is the thickest variety of noodles in Japanese cuisine and is usually served in hot bouillon. The bouillon consists of fish broth (dashi), soy sauce and mirin, sometimes a little hot pepper (shichimi) added to it. It is decorated with finely chopped spring onions, crab and vegetables dipped in tempura dough (kakiage), or deep-fried tofu (abureage) and kamaboko, a crescent-shaped fish pie. Udon noodles are easily fried and well compatible alongside various vegetables and meat or fish as a Yaki-Udon.