How to make delicious Kyoto-style *Kyoudon*

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Издатель Sep 1, 2026

This is a regional dish from Kyoto Prefecture.
It is a simple udon noodle dish.

*I use standard kitchen tools found in Japanese homes and basic seasonings, as the range of Japanese seasonings available worldwide is limited. I also use grams (g) as the standard unit of measurement.
I wash the cutting board between tasks. I keep my fingernails long because I suffer from ingrown nails.
Since my kitchen is small, I sometimes place ingredients directly on the cutting board while working; this also helps minimize the amount of washing up.

【Ingredients】

Udon noodles: 200g
Abura-age (deep-fried tofu pouch): 1 piece
① Water: 100g
Sugar: 4g
① Soy sauce: 6g
Green onion (negi): 20g

② Water: 300g
Bonito dashi stock powder: 4.5g
Mirin: 15g
② Soy sauce: 5g
Salt: 3–4g

Instructions
1. Cut the green onion diagonally into slices about 5mm wide.

2. Cut the abura-age in half, then slice it into strips about 5mm wide.

3. Place the ① water, ① soy sauce, and sugar in a pot. Once boiling, add the abura-age and simmer over medium heat.

4. Simmer until the liquid has evaporated, then remove the abura-age from the pot.

5. Place the ② water, ② soy sauce, bonito dashi powder, mirin, and salt in the pot and heat over medium heat.

6. Add the green onion. Once cooked, remove the green onion, then bring the udon noodles to a boil in the broth.

7. Transfer the udon and broth to a serving bowl, top with the prepared abura-age and green onion, and serve.

*This text was created using a translation tool.

Additionally, the content is written in language that is easy to translate, so I have avoided using some technical culinary terms regarding cutting techniques or specific heat settings. Related Videos
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#Japan #Cooking #JapaneseCuisine #JapaneseStyle #RegionalCuisine #LocalSpecialty #Egg #Udon #Tofu #Kyoto #Aburaage #GreenOnion