The Bouncy Texture
The hallmark of good udon is the chew. It should be firm enough to resist your teeth slightly, a quality the Japanese call mochi-mochi. Slurping is actually encouraged. It helps cool the noodles and lets you take in the aroma of the broth at the same time.
Soup versus Sauce
While the hot dashi broth version is classic, do not sleep on the dry versions. Cold udon with a dipping sauce really highlights the noodle texture. In Singapore mall restaurants, you often see these paired with a piece of vegetable or prawn tempura to add some necessary crunch to the meal.
Quick answers
- What are the crunchy bits on top?
- Those are tenkasu, which are bits of deep fried tempura batter. They add a lovely fatty crunch to the clear soup.
- Is udon vegan friendly?
- The noodles are usually just flour and water, but the broth often contains dashi made from fish flakes. Always ask the staff if they have a kombu only or vegetarian broth option.