| Category | Item |
|---|---|
| Restores | 10 (+0.8) |
| Eating time | 2.4s |
| Compost | 85% |
Fresh udon finished in seasoned stock and topped with crisp batter beads.
Obtaining
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
Ingredients
Output2Katsuo Fillet
Ingredients
OutputNamaribushi
Ingredients
Output3Bonito Flakes
Step 6EquipmentCrafting Table
Ingredients
- Soybeans
- Wheat
OutputShoyu Moromi
OutputUdon Dough
Ingredients
- Bonito Flakes
- Dried Kelp
OutputDashi BottleDashi Bottle
OutputShoyu BottleShoyu Bottle
Ingredients
OutputUdon Noodle Sheet
Step 15EquipmentCrafting Table
Ingredients
- Wheat Flour
- Egg
OutputBatter
Ingredients
Output2Fresh Udon
Ingredients
- Batter
- Egoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil BottleEgoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil Bottle
OutputTanuki Udon
In the real world
Tanuki udon tops udon in hot broth with tenkasu. In eastern Japan "tanuki" names the version finished with fried batter beads.
Differences in game
Fresh udon cooks directly in bottled stock-and-shoyu broth, and adding the tenkasu is folded into the same medium-pot operation; the tenkasu itself is fried beforehand in the fryer.
References and sources
- Tanuki (noodles) — The definition of "tanuki" as the bowl topped with tenkasu, and how the name varies by region.