1 In a medium saucepan, add dashi and the seasonings and bring to a boil. 2  Add the udon and cook for 3-5 minutes.  Serve udon and soup in bowls and top with inari age, green onion and additional toppings of your choice.
http://www.justonecookbook.com/kitsune-udon/
You can use any kind of udon, but I like frozen sanuki udon from Asian/Japanese supermarkets. If you use frozen udon, you don't have to defrost prior to cooking. Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission.
http://www.justonecookbook.com/kitsune-udon/
Kitsune Udon literary means Fox Udon in Japanese. What a silly name right? The name came from the the folktale that fox enjoys aburaage (deep-fried tofu, and it’s the main topping for this noodle). This udon broth is made from scratch instead of using the packets that comes with the udon package. The Japanese use dashi stock to cook many dishes.
http://www.justonecookbook.com/kitsune-udon/
Udon (饂飩, usually written as うどん) is a type of thick wheat flour noodle of Japanese cuisine. 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.
https://en.wikipedia.org/wiki/Udon
Tempura Udon is usually served in a hot broth with the tempura pieces placed on top of the noodles. Sometimes, the tempura is placed on a separate dish beside the bowl or tray of noodles.
http://www.japan-guide.com/r/e105.html
If you are familiar with Japanese food, you’ve probably had udon before. In case you haven’t tried before, udon is a type of thick wheat flour noodle used commonly in Japanese cuisines. White, thick, chewy yet soft noodles are enjoyed many ways.
http://www.justonecookbook.com/udon-noodles/
1 Put sliced beets and 1 cup of water in a small saucepan and cook for about 20 minutes until the beet juice is reduced to about 2 Tbsp.  Save the beet juice in a small bowl. Combine 80 g (80 ml) water and 2 tsp. of beet juice. Add the 2 ¼ tsp. salt and mix until it’s completely dissolved.
http://www.justonecookbook.com/udon-noodles/
Chikara Udon is udon noodles served with the addition of a rice cake (mochi) in the hot broth. The Japanese word chikara, meaning strength, is used as it is thought that the addition of mochi to the dish gives strength to the person eating it. Nabeyaki Udon is a dish that is cooked and served in a hot pot (nabe). The udon noodles are cooked directly in the nabe together with the broth and vegetables. Tempura is a common addition before serving, but the more typical ingredients include mushrooms, egg, kamaboko (a pink and white steamed fish cake) and various vegetables.
http://www.japan-guide.com/r/e105.html
One of the easiest Japanese noodles that you can make at home is Udon Noodles (うどん). Today I’ll share with you how to make this popular Japanese noodles from scratch, and since Valentine’s Day is just around the corner we’ll make a pink version!
http://www.justonecookbook.com/udon-noodles/
There is also a dish called udon in Palau, because of the former Japanese administration. The broth is soy sauce–based like Japanese udon. However, as there were many immigrants from Okinawa, it uses less broth like Okinawa soba. Most notably, the noodle is that of spaghetti, as it is easier to acquire there.
https://en.wikipedia.org/wiki/Udon
what is udon
Udon is a type of thick wheat flour noodle of Japanese cuisine.