159 Cooking Classes in Osaka
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11 Classes in Osaka
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12 Classes in Osaka
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9 Classes in Osaka
Nothing compares to the taste of freshly-made udon noodles from scratch. In Osaka, you can learn how to make your own and enjoy them in a variety of different ways! Explore the classes below to find your best fit.
It was a really nice experience with a delicious meal. Eiko is very friendly and lovely woman. Thank you! Best regards, Dario and Flo
Sho is a great host and a great chef. you’ll have a great experience to take back home.
We had a lot of fun cooking with Maki! The udon-making was easy and she gave us yummy tea during the short waiting periods. The udon was simple and delicious. A perfect lunch and a very sweet host!
It was an amazing experience with Sen for how to cook Taiwan beef noodle. With her beautiful family. She really love what she did. And the food was amazing
Really enjoyed this experience and highly recommend it. Sakura was lovely, very friendly and bubbly. The class was super easy to follow, and we received a recipe through email after so we could repeat udon making on our own at home! Thank you so much Sakura.
Popular cheap udon making classes in Osaka include Hand made noodle(Teuchi Udon ) Making Class.
On average udon making classes in Osaka cost ¥4750 per person (based on airKitchen prices).
Handmade Udon Noodles is popular with other travelers visiting Osaka.
All udon making classes in Osaka on airKitchen are offered in English.
Please note that this is an example, and classes vary by host.
Udon noodles only require three ingredients: flour, water, and salt. After combining the ingredients, you'll knead the dough until it's smooth and then let it rest.
There are many different types of udon dishes. Depending on what variation you're cooking, the ingredient and broth prep will look different.
After letting the dough rest, roll out the dough into an evenly thin sheet. Then, fold the sheet into thirds or quarters and slice thin noodles from it.
Separate then simmer the udon noodles in boiling water until they reach the right consistency – anywhere from seven to 15 minutes depending on their thickness.
Once you assemble your freshly cooked udon noodles, broth, and toppings, you're ready to enjoy your home-cooked meal!
Served cold, zaru udon is a simple way to enjoy udon noodles – especially during Japan's hot and humid summers. The chilled noodles are dusted with nori and served alongside a cool dipping sauce of dashi, mirin, and soy sauce.
Another cold udon dish is bukkake udon. In this case, the chilled udon noodles are served in a thick dashi-broth with various toppings.
As its name suggests, curry udon is warm dish that incorporates udon noodles with the unique flavor and stewy texture of Japanese curry.
Kake udon is a very simple but traditional way that udon is enjoyed in Japan. Noodles are served in a warm broth made of daushi, mirin, and soy sauce. Toppings are optional.
According to Japanese folklore, foxes (kitsune) love aburaage (deep-fried tofu). Thus, kitsune udon is a warm udon dish that is topped with plenty of aburaage.
Miso nikomi udon is a regional specialty of Nagoya. This hearty dish consists of udon noodles simmered in a warm red miso soup, with toppings like chicken, egg, kamaboko, shiitake mushroom, and green onion.
This warm udon dish is defined by the thin slices of marinated beef it contains, along with green onion and other optional toppings. The udon is simmered in a simple dashi broth.
The amazingly thick noodles that are made by the thick wheat flour and prepared in the brine water are a very traditional dish in Osaka.
First of all the noodles are boiled in the brine solution, after the noodles are ready you can add plenty of things up for your linking such as the tempura, deep-fried tofu pockets that are seasoned with the sugar and the soy sauce. The addition of these elements might change from area to area; Osaka alone has a significant variety of variations for the same dish.
If you are interested in the dish, then you must take part in the Udon making class and learn the most authentic way of cooking this astounding dish.