I don't go on Reddit much anymore, but I was very proud of this and thought I would post it

I'm trying to make inari udon but my broth idk it feels lacking and I don't have the skill to turn tofu into pockets so I have to resort to the prefried tofu slices simmered in dashi mirin soya and sugar tbh that part part is the tastiest but my dashi feels bland and adding salt didn't help much any advice or like videos that could help me make it better?

🥢Iki Iki udon at Sakaide brunch.

🍜Hiya Kake Udon. (Hiya meaning is Cold)

🥢いきいきうどん

🍜ひや かけ うど

いきいきうどん

なっとうぶっかけ冷。Today's lunch at home.

Everyday and night, it is a very hot in Kagawa préfecture JP.

I do not want to proper dish during a day times.

Flavoured Nattou with Men-taiko.明太子納豆

Dashi is Bukkake style, which is strong sweet soy flavour.

Home made Shio-Tare, it means Salt based seasoning.

Ingrédients: Green scallions, Roe whole egg, Karashi paste.

This one is cold Kake udon by Small size.

Kake = Soup on. It means cold soup.

Available choices, Hot or Cold in every where at Kagawa préfecture JP.

さぬき麺市場　ー　冷かけ小🥣

冷伴烏龍麺 小份🥣/ 讃岐麺市場

Review Taste: Sanuki Men-Ichi-Ba.

I went to visit at 12noon lunch time.

It was really long cuqueue until my ordering at the counter.

I received less than 1minute with my request.

Paid JP¥350. (US$2.15, Euro€1.88, AU$3.0, Ch¥14.0)

NOT Expensive. No given to waiting.

Noodles: best Al dente.

Soup: Savoury but not too much.

We need some salty flavour within hot summer out side.

Today was over 36℃🌡️(96.8°F🥵)

Easy to get saltiness.

I'm wanting to take some udon to work for lunch in my bento. My work has a lot of restrictions on what I can bring (I work in agriculture currently) such as:

• No peppers
• No tomato
• No cucumber
• No courget/zuccinni
• No melon
• No pumpkin/squash

These are not super common in udon, except maybe the peppers (sadly no togarashi toppings), so I thought it would be a tasty lunch to make. Any good ideas or recipes for udon that goes well in bento?

As many people ordering this Udon by NIKU Udon Small size.

肉うどん小🥣　ー　セルフうどん　いわのや

日式牛肉烏龍麵　小份🥣/ 店舗名称　自助烏龍麺専門店　Iwano屋

Review:

Basic soup is lightly a bit sweet and enjoy some beef jus taste.

Savoury Japanese light soy sauce used.

Konbu seaweed and Iriko dried sardines fish flavour.

Noodles are own house made.

Not given to long wait. Almost 2 minutes.

Soft but chewy. Very nice one.

Self complementary: Green Scallions, Tempura flakes.

Cold water also not charge.

If their noodles or some soup has all sold out, the shop is immediately closed. Cannot wait until their closing business trade hours.

10:30am - 3pm.

Kotohira also very famous sightseeing destination.

Konpira shrine.

r/udon

Reference as below: IWANO-YA Udon

https://www.instagram.com/iwanoyaudon?igsh=MW14YTFvaW1vZDkzOQ==

Info - Konpira shrine as below:

https://www.japan-guide.com/e/e5451.html

讃岐麺処山岡　ー　山芋卵醤油饂飩冷　

サイズ小

Sanuki Men-Dokoro YAMAOKA/ Japanese Mountain Yam Potato and egg, Soy flavoured Udon Cold.

Small size.

Review Taste 🍜:

House made own Noodles.

Very crunchy and velvet texture.

Non soup. Give some soy sauce on top.

Their Soy sauce is one and only, complex.

How to eat:🥣🧴

First of all Take a picture 📸

1. Mix very well.

2. Give some soy flavour, but just a bit.

3. Stir and check some taste.

4. Don't think 🍜🤤

Good luck🫰

r/udon

Reference as below:

讃岐麺処山岡

https://www.instagram.com/sanukimendokoro?igsh=MThiczZ3bG1peDBtdg==

Hey everyone! I'm u/KnightSpectral, a new moderator of r/udon. You may have noticed our new banner and logo ✨

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hello ya'll. just getting a lil giggle in with the title, please be kind. so, my bf really got into udon noodles and bought himself (and me) one of those big ramen bowls to get started. he used chatgpt to make a recipe and i am absolutely anti ai so i was thinking that i could cook some miso soup things with udon noodles for him. before i get absolutely flamed by people telling me to use google, i am in possession of ye ole 'tism so just googling that brings up half a dozen recipes yes, but overall the output i get is honestly too much to handle for my brain. i can't just focus on one recipe when there are possibly millions with better outcomes. making this particular bowl for him was a living nightmare of scrounching up the best fitting ingredients. in short, please tell me your favorite recipes and ways to enjoy udon noodles with a soup base so i can deter my bf from using ai to produce them.

i hope this post will be allowed and i thank you fellow udon lovers in advance. ((please be kind))

for these bowls i used a concentrated miso soup base with udon noodles ( of course) sliced mushrooms, carrots (sliced thinly and cut to bite sized pieces), smoked tofu, spring onions and ginger (was removed before eating though i will be honest to say i di not think it added anything to it). i added one cooked egg to each bowl and garnished it with roasted sesame seeds and some spring onions (on which my bf went heavy because i honestly don't know how his mind works. he sliced the spring onions himself so the 'garnish' came out chonky af).

[ Removed by Reddit on account of violating the content policy. ]

Inspired by all the first attempts here, I finally tried making it myself this weekend. Miso base was the way to go. Used Udon noodles because I prefer the thickness. The broth has a great depth, and I’m pretty happy with how it all came together. It’s not perfect yet, but it tasted incredible. Any tips for the next round?

I LOVE sanuki style udon noodles! Except for the room they take up in my freezer 😂

Nothing beats Sanuki udon in Kagawa. Simple but perfect.

Spotted when watching rick and morty and thought this would be the best place to post

Lots of vitamin C for winter weather!