To make homemade udon noodles, you’ll first knead to mix together flour, water and a bit of salt to create the dough. Knead ...

Our first dish, Yaki Udon, is also popular and can be found in Japanese and even some Chinese restaurants. Rice and noodles are staples in Japanese cuisine and figure prominenty in today’s recipes.

The bowl is large enough to hold three raw noodle balls’ worth of udon, and the helmet’s brim is designed with partitioned sections for condiments. The product is available in 10 colors ...

The udon are available in different broths and with optional proteins. The rib-eye ($18), with shaved beef that crinkles up in the liquid heat, were a favorite of our group, but also the priciest.

Chewy Japanese udon, savory and umami-rich soup, plus crispy tempura—Chef Rika shows us how to make it all. Also, master the art of making handmade udon from scratch. It's deliciously simple!

There are two types of udon here: the wide, silky and ribbon-like himokawa udon, and the longer, thicker sanuki noodles known for their chewy and bouncy texture. Just 70 portions of each are ...

Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir-fries, particularly this amazing recipe from Chicago chef Takashi ...

This easy udon noodle dish is a simple take on yaki udon, Japanese stir-fried noodles. Use precooked soft udon noodles for ease; alternatively cook dry noodles according to the packet instructions ...