Japan has started 2024 in a rough situation, Noto earthquake on Jan. 1 and JL 516 and the Coast Guard plane accident at HND on Jan. 2. It was like bad karma for starting the new year 2024.

I will put some positive and continue this thread. I found Nagasaki Sara Udon mix at a store. So I decided if I could not go to Nagasaki, then bring the flavor of Nagasaki to me.

This required little cooking on my part. Besides the Sara Udon mix, I got cabbage, bean sprouts, onion, pork, Kamaboko (fish cake), and frozen seafood mix.



The Sara Udon mix is made by Mirokuya (website in Japanese only), a company in Nagasaki that makes Nagasaki Champon, Nagasaki Sara Uond, and other Nagasaki flavored goods. So this Sara Udon mix is authentic!

The content of Sara Udon mix is noodles, soup mix (powder), oil (for browning noodles), and lard (for meat and vegetable cooking)



First, cook noodles in boiling water as directed.



Same time start cooking meat, seafood, and vegetables using lard. Prepare the soup mix with water, soup is in the right top corner of the picture. Once meat, seafood, and vegetables are cooked, add soup.





After boiling the noodles, remove them from water and brown noodles in a pan using oil. Make noodles slightly crispy.



Add meat, seafood, and vegetables to the top of the noodles. Finish, ready to eat!



I had Sara Udon at Nagasaki when I visited Nagasaki a little more than a year ago. I visited Inasayama during the evening and took a taxi to Inasayama. Upon return from Inasayama, it was still early in the evening to go back to the hotel. The taxi driver told me that the east side of Nagasaki station another side of the street is an area with drinking holes. I did a little drinking in that area, and before heading back to the hotel (Hilton Nagasaki), Kamome Market at Amu Nagasaki at Nagasaki station has Soshurin which is open till a little later in the evening serving Nagasaki Champon and Nagasaki Sara Udon. I had Sara Udon at Soshurin at Nagasaki station. The Sara Udon I had at Soshurin was a thin noodle, but the one I made here is a thick noodle.