---
title: Shippoku udon
url: https://karigurashijourney.com/en/notes/shippoku-udon/
lang: en
journey: https://karigurashijourney.com/en/episodes/setouchi-2/
---

# Shippoku udon

Cook the local flavors once more　/　Tadotsu, Kagawa

A winter dish found throughout Kagawa. Several kinds of autumn and winter vegetables are simmered together with fried tofu in a dried-sardine broth, then poured, vegetables and all, over boiled udon. The details vary from home to home: bonito or kelp stock instead of sardines, taro or shiitake added, chicken or pork for extra richness. It is served at family meals and to guests when winter vegetables are in season, and sometimes eaten at the end of the year in place of toshikoshi soba. This time I added chicken, taro and shiitake.

## Ingredients

- Udon noodles
- Chicken
- Daikon radish
- Carrot
- Taro
- Shiitake mushrooms
- Dashi stock
- Green onions

## How I made it

1. Cut the daikon and other root vegetables
2. Simmer the chicken, root vegetables, taro and shiitake in dashi
3. Pour it all over boiled udon and top with green onions

## This moment in the journey: Shippoku udon for dinner

For dinner, I decided to make shippoku udon. I sliced a daikon into rounds, then simmered chicken, root vegetables, taro and shiitake in dashi stock.

Pour it all, broth and vegetables, over boiled udon, and scatter green onions on top. It's really a dish for autumn and winter, and some families eat it instead of toshikoshi soba on New Year's Eve.

![Shippoku udon topped with green onions](https://karigurashijourney.com/img/setouchi-2/s74-1200.jpg)
- Sources: https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/sippoku_udon_kagawa.html

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/setouchi-2/