Jang Ho-jun's Yamagake Udon
Authentic Japanese udon with grated yam in a rich, savory kaeshi sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- If you boil the katsuobushi, it will become sour and the broth will turn cloudy, so be sure to steep it off the heat.
- Using Japanese yam, which is more viscous and sticky than Chinese yam, is better for achieving the smooth texture of authentic Yamagake Udon.
- When handling the yam, touching it with bare hands may cause itching due to allergic compounds, so be sure to wear gloves.
Recommended for
- Those who want to experience the uniquely soft, sticky texture and deep katsuobushi broth of authentic Japanese cuisine.
- Those looking for a gentle, comforting noodle dish that is not overly spicy.
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