Japanese · main
Udon (うどん)
Udon (うどん) reads umami 7.1, salinity 5.1 and earthy 3.3 on Palate's 0–10 flavor X-ray — a Japanese main, about 25 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.9 / 10
- Sweet & Fruity — 3.1 / 10
- Sour & Bright — 0.8 / 10
- Bitter & Earthy — 3.4 / 10
- Rich & Fat — 2.6 / 10
- Aromatic & Spice — 2.6 / 10
The measured notes (of 18)
Umami 7.1 · Salinity 5.1 · Earthy 3.3 · Funk & Ferment 3.1 · Sweetness 3.1 · Herbaceous 2.4 · Richness 2.2 · Allium 2.0 · Nutty 1.4 · Sourness 0.8 · Bitterness 0.8
What's in it (7)
- 12 oz thick wheat udon noodles
- 4 cups dashi
- 3 tbsp soy sauce
- 2 tbsp mirin
- salt to taste
- 3 scallions, sliced
- optional toppings such as 4 pieces tempura
Time & effort: about 25 min (20 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 218.3 kcal, 11.1 g protein, 8 g fat, 25.3 g carbs
How it's cooked (3 steps)
- Prepare a hot broth from dashi, soy sauce, mirin, and salt.
- Cook udon noodles fresh or from a package, place in a bowl, and ladle over the hot broth.
- Top with scallions and desired toppings.
Dishes with a similar flavor shape
- Lo Mein (捞面) — Chinese
- Beef Kwantung — Chinese
- Natto (納豆) — Japanese
- Sukiyaki (すき焼き) — Japanese
- Mandarin Consomme — Japanese
Keep reading: what umami, salinity, earthy mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.