Hokkaido Lecture Emblem Special Gousetsu Udon is a dish made by Sōma Yukihira, Takumi Aldini and Megumi Tadokoro during their second assignment of the Promotion Exams.

Description Edit

Sōma, Megumi and Takumi were tasked with making a simple dish that uses noodles. However, when they went to get their noodles there were none left. Thanks to the training Erina taught them, they created a recipe that uses noodles made from only irish cobbler potatoes. The dish managed to please the instructor from central and they passed.

Recipe Edit

Broth Edit

  • Irish Cobbler Potatoes
    • Irish Cobbler Potato Shavings

Udon Noodles Edit

  • Irish Cobbler Potatoes
  • Water
  • Salt
  • Wheat Flour
  • Potato Starch

Toppings Edit

  • Scallions
  • Shiso Leaves
  • Potato Mochi
    • Irish Cobbler Potatoes


Real Facts Edit

Udon (饂飩, usually written as うどん) is a type of thick wheat flour noodle of Japanese cuisine. It is similar to Italian pasta, but much thicker. Udon is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu), is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu), is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.[1]

Reference Edit

  1. Wikipedia Page on Udon
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