Sippoku Udon

Japanese pronunciation: しっぽくうどん (shippokuudon)

Daikon, carrot, fried tofu and tofu simmered in a dashi and soy broth, with fresh udon dropped straight in to finish.

Obtaining

Usage

It needs the large pot

Six ingredients fill the six slots of the large pot exactly. The medium pot holds four and cannot take them. The dashi and soy bottle is consumed and the empty bottle comes back.

The fresh udon is boiled in the broth

This is a hot noodle dish finished in its own broth, so the fresh udon goes straight in rather than passing through boiled udon — which would mean boiling it twice in one dish. The boiled kind is kept for cold noodles and for noodles that end up in a pan.

Serve in a placed bowl

Use this dish on an empty placed bowl to serve it. Eat with an empty hand to leave the bowl. A served meal cannot be retrieved and is lost if the bowl breaks.

Advancements

In the real world

Sippoku udon belongs to Kagawa and is made across the prefecture in winter. Daikon, carrot and fried tofu cut into strips are simmered in stock, then tofu and light soy sauce go in to take up the seasoning, and negi is added at the last moment before the pot comes off the heat and is poured over warmed udon. Its name is said to come from the shippoku banquet style.

Differences in game

Negi, draining the fried tofu, and removing its excess oil are omitted. Fresh udon is boiled directly in the broth instead of warming the noodles in a separate pot.

References and sources

• Sippoku Udon — Our Regional Cuisines — Recorded as a dish of the whole prefecture — simmer strips of daikon, carrot and fried tofu in stock, add tofu and light soy sauce, and pour the pot over udon.