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I really love this Itsuki Nabeyaki Stove Top Udon! The dashi flavor just hits you in the best way. It’s so strong and comforting, almost decadent.
Produced in Japan.
Table of Contents
And the udon noodles? The texture is just perfect. They’re nice and thick with a really satisfying bite, not mushy at all, and they’re easy to slurp up.
It’s all about that rich, satisfying flavor here, definitely no spice to speak of.
This one’s also interesting because you actually cook it on the stovetop, which feels a bit more involved than your typical instant ramen. It says to cook for 3 minutes, but it took us an extra minute to get the noodles fully cooked.
If I were to make this Itsuki Nabeyaki Stove Top Udon even better, I’d probably throw in some thinly sliced scallions for a bit of freshness that would go great with the dashi. A soft-boiled egg would make it even more indulgent, and maybe a sprinkle of toasted sesame seeds for a little nuttiness and crunch.
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 1/5
- Noodle Thickness: 3/5
- Noodle Type: Udon
- Topping Suggestions: Thinly Sliced Scallions, Soft-Boiled Egg, Toasted Sesame Seeds.
Frequently Asked Questions
For the spice level, my friend James, who taste tests the ramens with me, gives his rating out of 5 based on his experience with the heat. My own spice tolerance tends to be higher than most, so James’s rating gives a more general sense of the spiciness. Keep in mind that spice is still subjective, so what’s mild for him might be spicy for you, and vice versa!
That’s how thick or thin the broth is. A 1/5 would be very watery, while a 5/5 would be super thick and almost syrupy.
This is just a general gauge of how thick the noodles are compared to other instant ramen noodles I’ve tried. A 1/5 would be very thin, like vermicelli, and a 5/5 would be very thick and wide.
Here, I’m just describing the style or texture of the noodles, like “udon-like” for a chewy and thick noodle, or “thin and curly” for a more classic instant ramen style.
