▶“Stamina Udon” is generally a dish of udon, typical Japanese noodles, topped with ingredients that provide a lot of energy and often combine proteins (such as meat, fish, or eggs), vegetables, and flavorful ingredients like garlic, which is considered a natural booster.
▶The term “Stamina” or “Sutamina” (スタミナ) is often used in Japan to refer to dishes that are considered energizing or nutrient-rich.
▶The concept of “sutamina” has evolved in Japan over the years and is used for energizing dishes, typically consumed during the hot season or for those who need an extra energy boost, like workers or athletes.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Stove
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 10.5 oz fresh udon
- 5.5 oz pork belly (sliced)
- 2 boiled eggs (soft yolk)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp minced garlic
- 1 tsp sesame oil
- 6 cups cups dashi broth
Steps
1. Cook the udon.
2. In a large pan, heat some sesame oil and fry the sliced pork belly. Add the minced garlic and sauté until fragrant.
3. Prepare the broth: add the dashi broth to the water with soy sauce and mirin. Let it cook for a few minutes to combine the flavors.
4. Place the udon in a bowl, add the meat with the hot broth on top. Top with the cooked egg and some chopped scallion for garnish.
The concept of “stamina”:
Many energizing Japanese dishes use this term, such as Stamina Donburi, Stamina Ramen, or dishes like Stamina Yakiniku.
These dishes are known for having meat (often grilled), garlic, ginger, and often a carbohydrate base, like rice or noodles (like udon).
Stamina Donburi or Stamina Yakiniku are quite popular in some urban areas like Tokyo, where the cuisine is often geared towards rich and hearty dishes that can provide energy during a busy workday.
Some stamina dishes (like Stamina Yakiniku) are more frequently associated with Tokyo, where restaurants specializing in energetic dishes can be found in busier neighborhoods, like Shinjuku or Shibuya.
In some cases, “sutamina” is associated with meat dishes (often beef or pork) and rich broths, while udon is simply the base that ties all the energetic ingredients together.
Stamina Udon recipes often combine proteins (like meat, fish, or eggs), vegetables, and flavorful ingredients like garlic, which is considered a natural booster.
The “Stamina” version of ramen is very popular in Fukuoka, on the island of Kyushu, famous for its rich and flavorful ramen.
Some ramen restaurants have developed the “stamina” version by adding ingredients like garlic, grilled meat, and thicker broths.
In some areas like Kagoshima, particular local ingredients are used to add energy to the dishes, such as local pork meats, which are found in “stamina” dishes.
