Here’s one that came in a Zenpop.jp box – use coupon code THERAMENRATER for a groovy discount!
Here’s what they had to say about this one – ‘Who doesn’t want some chikara mochi (⼒もち) in his udon bowl? Eat yourself a portion of strength and love from these light soy sauce-based
soy cup noodles. We’re loving the mochi/noodle combination these days, and found this new treasure for you. Served with egg, red kamaboko, and green onion, this is a perfect winter holiday dish. The glutinous rice cake has a strong sweetness, and the chopped fried tofu just adds a little more on top, together with lightly spiced seasoning, it’s an explosion of flavors. The cup comes with some shichimi pepper that is very fragrant and emphasizes the soup stock, giving it that unique Japanese aroma. Make sure to slurp all the thick udon noodles that mimic the taste of handmade udon!’
A mochi udon sounds interesting. Mochi ends up being a kind of taffy like mozzarella – and interesting texture to accompany ramen or udon. Let’s give it a try!
Maruchan Shiroi Chikara Mochi Udon with Kohaku Mochi – Japan
Detail of the side panels (click to enlarge). Contains fish and chicken. To prepare, fill to line with boiling water, dry seasoning, and mochi. Cover for 5 minutes. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
A sachet of dry soup base.
A block of mochi.
Loose bits from the bowl.
Finished (click to enlarge). Added scallion, sesame seed, and La-Yu chili oil. The udon was pretty darn good, and I generally don’t have that to say about this style of udon. The broth was a tinge sweet and salty with bonito notes. The mochi came out good – chewy and all, but still like chewing gum and that put me off. Kamaboko was interesting and fried tofu was so-so. 3.0 out of 5.0 stars. JAN bar code 4901990367486.
Watch me cook on Instant Noodle Recipe Time!