Kabosu Udon（かぼすうどん）
What kind of food in Kabosu udon??
This is udon topped with plenty of aromatic kabosu. Kabosu udon is probably only found in Oita prefecture in Japan. It’s a simple recipe that takes less than 10 minutes. The combination of the refreshing scent of kabosu and the smooth udon is the best.
Kabosu is a citrus fruit that is a specialty of Oita prefecture in Japan. Refreshing fruit juice is attractive. You can use it by sprinkling it over grilled meat or making it into jelly. Seasons are from August to October.
There are many dishes with similar arrangements such as reimen(冷麺) and somen.
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, sudashi, and kabosu. 👉 https://edit.pref.oita.jp/news-columns/1421/
About mentsuyu
The soup for udon and soba noodles is called “mentsuyu” in Japan.
The basic way to make homemade mentsuyu is to mix soy sauce and mirin in a 1:1 ratio, then add hot water and dashi stock granules. The ratio will vary depending on the household and the dish.
There are also commercially available liquid seasonings that already contain these ingredients.
This recipe uses Higashimaru Udon Soup, a powdered, commercially available seasoning.
This soup has a mild sweetness and a strong salty taste that is its distinctive appeal. Depending on your personal preference, you can also choose to use a sweeter mentsuyu.
NUTRITION FACTS of Aromatic Kabosu Udon
327 kcal Protein 9.2 g Fat 1.4 g Carb 69 g Salt Equivalent 2.5 g
INGREDIENTS for Aromatic Kabosu Udon (1SERVINGS)
- Frozen udon 1piece200g
- Kabosu
- ☆Water 250g
- ☆Higashimaru udon soup 1pack
- 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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