1. Udonis a type of thick wheat-flour noodle of Japanese cuisine. Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce.
Read “Udon” on English Wikipedia
Read “うどん” on Japanese Wikipedia
Read “Udon” on DBpedia
Read “Udon” on English Wikipedia
Read “うどん” on Japanese Wikipedia
Read “Udon” on DBpedia
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