Shippoku Udon: A Speciality of the Sanuki Region

Shippoku Udon: A Speciality of the Sanuki Region

This is a speciality dish of the Sanuki region (in Kagawa prefecture on Shikoku, Japan). My mother used to make this for me on New Year's Eve. The vegetable stock is very warming. I highly recommend this recipe.

Ingredients: 2 servings

Udon noodles
2 packs
Dashi stock
750 ml
Daikon radish
10 cm (about 100 g)
1 (about 100 g)
Aburaage (a must)
10 cm x 10 cm square
Soy sauce
2 1/2 tablespoons
Green onion or scallion
To taste
Shichimi spice
To taste


1. Finely julienne the carrot. Quarter the daikon radish and slice. Bring the dashi stock to a boil, and simmer the vegetables over medium heat for about 15 minutes until tender.
2. Pour boiling water over the aburaage to get rid of the excess oil on the surface. Cut into thin strips and add the the pot with the dashi and vegetables. Simmer for another 15 minutes over medium heat.
3. Add the soy sauce and adjust the seasoning. Turn off the heat, and let rest for about 2 hours.
4. Boil the udon noodles and drain well.
5. Transfer the udon noodles to serving bowls. Warm up the soup and ladle into the bowls. Top with green onion and it's done.

Story Behind this Recipe

This is a traditional regional speciality of the Sanuki region, in Kagawa prefecture. You don't see it often listed on the menus of udon restaurants, but it's a very popular homemade dish, especially on New Year's Eve where it's eaten as "toshikoshi udon" (year-end udon) instead of the usual toshikoshi soba. The vegetable stock really warms you up.