Hakata udon is the soft Fukuoka-style wheat noodle, served with a flying-fish-and-bonito broth. Goboten burdock-tempura is the canonical topping; the everyday alternative to ramen for Fukuoka lunch.

Hakata udon traces to the 13th century, when the priest Shoichi Kokushi brought milling technology back from China and a noodle culture spread through Hakata. The Fukuoka noodle is soft and yielding, polar opposite to the Sanuki udon (firm) of Shikoku. The broth is ago (flying fish) and bonito with light soy. Goboten (burdock-root tempura) is the canonical topping, made famous at Daichi no Udon and Ebisuya. Three big Fukuoka chains (Maki no Udon, Daichi no Udon, Manda Udon) cover the everyday market; Ebisuya runs the chef-led version at Sumiyoshi.

Where to eat Hakata udon in Fukuoka

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Make it at home

Serves 240 minEasy

Ingredients

  • 300g udon noodles (fresh or frozen)
  • 800ml ago dashi (flying fish stock) or bonito dashi
  • 30ml light shoyu
  • 10ml mirin
  • 2 burdock roots, peeled and cut into 12cm sticks
  • 100g plain flour
  • 100ml ice water
  • Neutral oil for frying
  • Sliced spring onion and shichimi togarashi, to serve

Method

  1. For the goboten: soak burdock sticks in cold water 10 minutes to remove bitterness. Whisk plain flour and ice water to a loose batter.
  2. Heat 5cm neutral oil in a deep pan to 170C. Coat burdock in batter, fry 4 to 5 minutes until golden. Drain on paper.
  3. Bring the dashi to a simmer, add shoyu and mirin.
  4. Cook the udon noodles to package instruction, drain.
  5. Divide noodles between two deep bowls, ladle hot dashi over. Lay goboten on top, scatter spring onion and shichimi. Serve immediately.

Editor tip. The udon is soft on purpose; do not overcook to firm Sanuki texture. The broth must taste of ago not soy.

Common allergens: Gluten, Soy, Fish.