Nagasaki, a city steeped in history and vibrant culture, boasts a culinary landscape as rich and diverse as its past. Among its many gastronomic treasures is Sara Udon, a uniquely Nagasaki fried noodle dish that's both comforting and intensely flavorful. Unlike its milder counterparts, Sara Udon stands out with its crispy, almost crackling noodles and a bold, savory sauce that’s a delicious blend of umami and spice. This isn't your average udon; it's a testament to Nagasaki's culinary ingenuity, a dish that's both deeply satisfying and surprisingly easy to recreate at home.
This iconic Nagasaki specialty is more than just a meal; it’s an experience. The distinct textural contrast between the crispy noodles and the soft, succulent ingredients is a delightful dance on the palate. Ready to experience the magic of Sara Udon for yourself? Let's dive into the simple, step-by-step instructions to make this Nagasaki favorite in your own kitchen.
Tools Needed
- Frying pan
- Knife
- Cutting board
- Spatula
- Large plate
Ingredients
- Noodles (Yaka noodles recommended)
- Pokeberry
- Seafood mix
- Corn
- Carrot
- Fish cake
- Cabbage
- Potato
- Chicken broth: 1 teaspoon
- Sake: 1 tbsp
- Soy sauce: 1 tbsp
- Oyster sauce: 1 tbsp
- Potato starch: 1 tbsp
- Water: 300ml + 15ml
- Sesame oil: 2 tbsp
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Slice the fish cake into 1cm width pieces.
- Prepare the carrots by cutting them into quarters lengthwise and then slicing into 5mm width pieces.
- Cut the cabbage into approximately 4cm squares.
- Cut the pokeberry into bite-sized pieces (about 4cm).
- Mix soy sauce, chicken broth, sake, and oyster sauce in 300ml of water.
- Mix 1 tbsp potato starch with 15ml of water.
Step 2. Fry the Noodles
- Add noodles to a frying pan with 1 tbsp sesame oil. Add a little water to loosen if needed. Fry over medium heat, adding another tbsp of sesame oil later for crispiness. Fry slowly and patiently to avoid burning.
- Flip the noodles using a large plate to help, and fry the other side for about 3 minutes.
- Cut the fried noodles into bite-sized pieces.
Step 3. Cook the Vegetables and Seafood
- Cook the pokeberry, then add seafood mix, carrot, fish cake, cabbage, and corn. Mix well.
- Add the prepared sauce and mix. Cover and cook for about 5 minutes.
- Stir in the potato starch mixture to thicken the sauce. Adjust seasoning as needed.
Step 4. Combine and Serve
- Pour the sauce over the crispy noodles and serve.
Read more: 15-Minute Japanese Curry Udon: Quick, Easy, & Delicious Weeknight Dinner
Tips
- Using a dark side of the knife helps to peel fish cakes.
- Stacking the fish cake and carrots before slicing makes it easier to get even pieces.
- The size of the cabbage doesn't matter too much, just cut them into roughly 4 cm squares.
- Washing the cabbage after cutting helps to remove any dirt between leaves.
- Prepare the sauce well in advance to avoid rushing during cooking.
- Be patient when frying the noodles to prevent burning. Fry slowly over low heat.
- Add the potato starch mixture towards the end of cooking to prevent clumping.
Nutrition
- N/A
FAQs
1. Can I use a different type of noodle for Sara Udon?
While thick udon noodles are traditional, you can experiment with other sturdy noodles like thick wheat noodles or even ramen noodles, but the texture might differ slightly.
2. What can I do if my Sara Udon isn't crispy enough?
Ensure your noodles are thoroughly dried before frying and use a high enough heat. You might need to fry them in batches to avoid overcrowding the pan and reducing the temperature.
So there you have it – your very own plate of authentic Nagasaki Sara Udon! Enjoy the satisfying crunch and rich flavors of this iconic dish, perfect for a quick weeknight meal or a special occasion. Now go forth and share the deliciousness!