50 grams egoma seeds, 70 grams miso, 500 ml water, 2 cucumbers, 10 shiso leaves, 1/2 green onion (naganegi type), 2 servings of udon noodles (frozen) 1. To prevent excessively toasting the egoma ...

In Stadium Village’s newest restaurant, customers are greeted by bags of udon noodle flour on the left with booths lining ... Bella said they never use frozen food, making everything fresh. Kinzō Udon ...

Sanuki Udon, located on West 4th Street near New York University, is a fast casual restaurant specializing in making udon ...

The heads will be fried along with the shrimp meat, but the shells can be reserved and frozen ... it's ready to cook the udon as soon as the tempura is fried. Add the udon noodles to the boiling ...

Curry udon is almost entirely what it sounds like: udon noodles lapping up a spicy curry sauce. Unlike Indian, Thai, and other types of curries, Japanese curry is a thick brown stew made with a ...

There are dry, pre-cooked and frozen udon noodles in the market which you can use. If you are pressed for time, I suggest using pre-cooked udon noodles, rinsing them well under hot water to remove ...