Kabosu Udon（かぼすうどん）
What kind of food in Kabosu udon??
This recipe features a generous amount of aromatic kabosu squeezed over udon noodles for a truly sublime bowl.
This super-easy recipe takes less than 10 minutes to prepare, and the combination of the refreshing, popping aroma of kabosu and the smooth, silky texture of the udon noodles creates a truly harmonious pairing.
The charm of the Oita Prefecture specialty kabosu, the star ingredient of this dish, lies in its refreshing juice and unique aroma.
This refreshing flavor can also be incorporated into noodle dishes such as reimen, somen, and soba, making it enjoyable even during the summer when appetites are low.
In addition to noodle dishes, kabosu can be used in a variety of ways to add a touch of flavor to grilled meat or made into a sweet jelly, adding a refreshing accent to any meal.
Kabosu is in season from August to October. During this limited time, be sure to enjoy its juicy aroma.
About kabosu
Kabosu has a refreshing, citrus scent. The main aromatic components that make up the scent are volatile oils such as limonene, citral, linalool, and pinene. It is also described as being similar to lemon or lime, but it has a mellow acidity, a slight sweetness, and a slightly bitter taste.
Citrus fruits are classified into groups such as orange, grapefruit, and kosancitrus. (I can’t find any English word that means kosan. Kosan is a word that means “fragrant acid.”)
The representatives of the kosancitrus family are lemons and limes, but in addition to them, the “Japanese fruits” sudachi, yuzu and kabosu are cultivated all over Japan.
Kosancitrus are a little too sour to eat raw. However, their rich aroma and sourness stimulate the appetite, so they are used for various purposes other than eating raw.
For example, the flesh is processed into jams and sweets, the juice is used as a seasoning or juice, and the peel is chopped and added to food to enjoy the aroma.
Aromatic kabosu, yuzu, and sudachi look very similar. Check out this easy to understand website for the differences between yuzu, sudachi, and kabosu. 👉 https://edit.pref.oita.jp/news-columns/1421/
All-Purpose Condiment: Mentsuyu
The golden-colored liquid that underpins the flavor of Japanese udon and soba noodles is called “mentsuyu,” and it’s an essential ingredient in Japanese cuisine.
The golden ratio for homemade mentsuyu is 1:1 soy sauce and mirin, with an appropriate amount of dashi soup added.
However, this ratio is merely basic, and the balance of sweetness and saltiness can be adjusted depending on the household and purpose.
You can make authentic dashi stock using ingredients such as kelp, bonito flakes, and shiitake mushrooms, or you can make it by mixing commercially available dashi stock (granules) with hot water.
The convenience of commercially available mentsuyu is that these ingredients (soy sauce, mirin, and dashi) are blended in perfect balance, allowing you to easily enjoy an authentic flavor.
While mentsuyu is usually in liquid form, this recipe uses Higashimaru Udon Tsuyu (powdered seasoning).
This powdered mentsuyu for udon has just the right amount of sweetness and a strong saltiness that brings out the overall flavor.
Donbei, an instant cup udon noodle, is very popular in Japan. Using Higashimaru Udon Soup will create a flavor reminiscent of Donbei.
If you prefer a sweeter taste, we recommend commercially available liquid mentsuyu.
NUTRITION FACTS of Aromatic Kabosu Udon
- 244 calories
- Protein 7.8 g
- Total Fat 1.0 g
- Total Carbohydrate 51.3 g
- Sodium 4.3 g
INGREDIENTS for Aromatic Kabosu Udon (1SERVINGS)
- Frozen udon 1 piece180g
- Kabosu juice 1/4 piece
- ☆Water 250g
- ☆Higashimaru udon soup powder 1pack 8g
- Bonito flakes 3g
Aromatic Kabosu Udon COOKING INSTRUCTIONS
- Wash the kabosu thoroughly and slice thinly. (Every year, an acquaintance of mine gives me organic kabosu that she picks in her garden, so I use that. If you are concerned about pesticides, use only the juice of the kabosu.)
- Bring water to a boil, turn off the heat, and dissolve the Higashimaru Udon soup.
- Put the frozen udon in a bowl and wrap it in plastic wrap.
- Microwave the udon for 3 to 5 minutes. (If you use dried udon, boil it according to the product’s recommended time.)
- Put the udon and soup on a plate and top with kabosu and bonito flakes.
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