Tsuyama horumon udon

What is Tsuyama hormone udon?

Tsuyama horumon udon

Tsuyama hormone udon (Tsuyama horumon udon) is a type of yaki-udon (Yaki Udon is a dish using udon noodles, vegetables such as bean sprouts and cabbage, and meat such as pork, stir-fried together on a griddle or pan, and seasoned with soup stock, broth, soy sauce or miso or salt. It is known as one of udon dishes and noodle dishes.) eaten mainly in Tsuyama City, Okayama Prefecture.

It is one of Okayama’s B-class gourmet foods and Okayama’s local delicacies.

The area around Tsuyama has long been a distribution point for cattle and horses, and fresh hormone (variety meat) was readily available, and it has no odor due to its freshness good preparation.

For this reason, it is said to have originated in teppan-yaki restaurants, which served “horumon udon” as an off-menu item, which is “horumon yaki” with udon noodles.

The recipe and taste may vary slightly from restaurant to restaurant, but most of them stir-fry horumon and udon noodles and season them with miso sauce containing yuzu, apple, garlic, chili pepper, and other ingredients.

The parts of the hormone used are omasum, small intestine, heart, rumen, tripe, large intestine, yomenakase (a part of the blood vessel of the cow), sozuri (meat scraped off the bone), and often includes japanese green onions and bean sprouts.

Shio horumon udon is seasoned with a salt sauce, and some are seasoned with soy sauce.

Soft udon noodles are often used.

In Tsuyama City, it is served at okonomiyaki restaurants, yakiniku restaurants, izakaya (Japanese style pubs), cafeterias, and family restaurants, and there are more than 50 such restaurants in Tsuyama City alone.

In addition to regular horumon udon, derivative menus such as “horumon udon omelette,” “horumon udon curry,” and “horumon udon okonomiyaki” are also available.