Truly good udon is a rare and wonderful thing. It has a wonderful texture, a bouncy, sink-your-teeth-into-it texture that is almost as rare as a unicorn. We tried a few frozen brands of udon, and Alex quickly came to the conclusion that we have to make our own. He has been testing udon noodle recipes on and off for about two years now, and he’s still not satisfied. Amaya and I love udon noodles, so he cannot give up the quest.
Here’s the thing: even average udon noodles can still be very good. If you have a rich, flavorful broth, tasty garnishes, and well-cooked noodles, it may not be perfect, but it can still be a satisfying bowl of soup. We order it in restaurants all the time, and he just shakes his head and furrows his brow when he tastes it. There’s an ideal noodle out there, and he is determined to nail it. In the meantime, we enjoy his experiments and do our best to keep him on the path to noodle greatness.
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