Recipe : Sara Udon
Sara Udon(皿うどん), which literally means “plate noodles,” is a regional dish from Nagasaki, a city in southwestern Japan known for its unique blend of Japanese, Chinese, and Western influences. The dish reflects Nagasaki’s rich cultural history as one of the few ports open to foreign trade during Japan’s period of national isolation (Edo period). Chinese immigrants and traders played a significant role in shaping the local cuisine, and Sara Udon is a direct result of that cultural fusion.
Despite its name, Sara Udon doesn’t usually contain the thick, chewy noodles typically associated with “udon.” Instead, the dish comes in two main styles:
– Crispy style: Thin noodles are deep-fried until golden and crunchy.
– Soft style: Thicker noodles (similar to Chinese-style noodles) are stir-fried instead.
Both versions are topped with a hearty stir-fry of pork, seafood (like squid or shrimp), cabbage, bean sprouts, and other vegetables, all coated in a thick, savory sauce made with soy sauce, oyster sauce, and starch. Sara Udon is a signature offering at restaurants in Nagasaki and is often enjoyed as part of Shippoku cuisine, a traditional fusion dining style that combines elements of Japanese, Chinese, and Western food. It’s not only a local favorite but also a symbol of Nagasaki’s historical role as a cultural crossroads.
Ingredients (2 servings):
2 packs of thin fried egg noodles
100g Pork *thinly sliced
1/4 Cabbage
1/2 Carrot
1/2 Spring onion
1/4 cup Bean sprouts
6 Quail eggs *boiled and peeled
1/2 stick Kamaboko (fish cake)
Pickled bamboo shoot *optional
2 Shiitake mushrooms *optional
(Soy based sauce)
1 1/2 Tbsp Soy sauce
1 Tbsp Sake
1 Tbsp Mirin
1/2 tsp Sugar
1 Tbsp Oyster sauce *optional
1 tsp Sesame oil *optional
1 cup (200ml) Chicken or Vegetable broth
1 Tbsp Potato starch (mixed with 2 Tbsp Water)
Directions:
1. Prepare the ingredients by cutting them into bite-sized pieces.
2. Heat a small amount of oil in a frying pan. Lightly cook the pork until it changes color, then remove it from the pan and set it aside.
3. Wipe the pan briefly with a paper towel, add a little more oil, then add the pre-cut vegetables and stir-fry them.
4. Once the vegetables are cooked through, return the pork to the pan and gently mix.
5. Add the broth and seasonings, then bring it to a boil. Gently add the quail eggs along with the other ingredients.
6. Turn off the heat, and gradually stir in the potato starch mixture (water and starch).
7. Turn the heat back on and cook while stirring until the sauce thickens.
8. Place the crispy noodles on a serving plate.
9. Pour the thick vegetable and meat sauce over the noodles. Finish with a drizzle of sesame oil if desired.
