Shippoku Udon

MAFF’s Kagawa entry describes shippoku udon as a fall-and-winter meal built around seasonal vegetables. Its selected recipe is credited to the prefecture’s agricultural management department.

Daikon and carrot are cut into strips, and oil is drained from supplied fried tofu before slicing it. Green onion and a separate portion of plain tofu are also prepared.

Prepared niboshi dashi comes to a boil before daikon, carrot and fried tofu are added. Plain tofu follows, then light soy sauce; green onion is added last before the heat is turned off.

Already-boiled udon is warmed in a separate pot of water and placed in bowls. The same vegetable-filled broth is poured over it, with garland chrysanthemum as the selected optional green garnish.

The source emphasizes the firm, smooth character of Sanuki udon and the use of local winter vegetables. It describes home meals, guests and seasonal restaurant menus; its broader stock and meat variations remain separate from this recipe.