August 7, 2013

#1134: Hi-Myon Katsuo Udon

Here’s an udon variety – katsuo udon. So what’s katsuo? Katsuo is also called Skipjack Tuna. Here’s an excerpt from a Wikipedia article:

Skipjack tuna is used extensively in Japanese cuisine, where it is known as katsuo ( or かつお). Besides being eaten seared (katsuo tataki, 鰹のタタキ) and raw in sushi (寿司 or すし) and sashimi (刺身 or さしみ), it is also smoked and dried to make katsuobushi鰹節 or かつおぶし), the central ingredient in dashi (出汁 or だし) (a common Japanese fish stock). It is also a key ingredient in katsuo no shiokara (塩辛 or しおから).

In Indonesian cuisine, skipjack tuna is known as cakalang. Most popular dish from skipjack tuna is cakalang fufu from Minahasa. It is a cured and smoked skipjack tuna clipped on a bamboo frame.[13] Skipjack is also integral to Maldivian cuisine.[14]

Cakalang is a flavor I’ve tried as an instant noodle from Indonesia. Let’s check this one out!

The distributor’s sticker from the back of the package (click image to enlarge). Contains fish (tuna).

The back of the package (click image to enlarge).

Fresh udon in a pouch.

Liquid soup base.

Has a salty soy scent.

The solid ingredients.

This is added as a garnish at the end. Looks like some tempura bits, veggies and dehydrated kamaboko.

 

Finished (click image to enlarge). Added kamaboko, Walla Walla sweet onion and odeng. The noodles are plump and nicely chewy. The broth has a sweet soy taste along with a subtle fishiness. The garnish has a nice flavor and compliments well – kind of a smoked fish thing going on. 4.0 out of 5.0 stars. UPC bar code 8801068072372.

Here’s how to make homemade Korean-style udon.

Products cooked according to package instructions. Product reviews done prior to adding any additional ingredients.

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