Only have 20 mins? Let’s make a super quick shrimp udon!

My husband says he likes mentaiko udon a whole lot more than mentaiko pasta.Adjust the seasoning with soy sauce at the end. For 2 servings. Recipe by Tanosukedono

Kama-Tama Udon is a quick, comforting Japanese noodle dish with hot udon, a raw egg, soy sauce, aand simple toppings. Creamy, savory, and ready in minutes.

A recipe using a margarine that tastes like butter.You can use mentaiko (spicy salted cod roe) instead of tarako.Adjust the amount of added soy sauce depending on the saltiness of the tarako you have. For about 2 servings. Recipe by Riorinrin

Homemade udon couldn’t be easier to make! Paired with a coconut crab sauce, and a giant river prawn, this dish is a showstopper!

My mother taught me this recipe.1) Every type of kombu dashi is different, so adjust the amount of salt to your liking.2) When making the astuaage, cut it in half and simmer it in inari sushi sauce, then store it in the freezer; this makes it easier to use up the leftovers.Be sure to properly drain the water from the noodles.2) You can also put the noodles directly into the pot. Recipe by Yuuyuu0221

This is a kitsune udon made with homemade kitsune! If you use homemade udon noodles, it's excellent, but it's delicious even with frozen udon.It's very important to thoroughly remove the oil from the kitsune, then squeeze out the moisture before simmering in the seasonings. If you don't squeeze out enough water, the seasonings will become diluted. The color will also be diluted! If you use tofu skins for inarizushi, it's even more delicious! See. Recipe by Cooking S Papa

I modified a recipe I saw on Twitter!I just used whatever I had in the fridge, like naruto and so on, to top my udon! So use whatever toppings you like! Recipe by Satonoyume

In Ise, we can buy readymade Ise udon sauce at the supermarket, but I want people from far away places to enjoy Ise udon too so I made the sauce from scratch. After many tries I got the right proportions. I had some guests try it out, and they gave it their approval!A single serving is pretty small, so please make at least this amount. The wrung out dashi ingredients are very tasty, so try using them in onigiri (rice balls) after you strain them out. I used two 4 g mini-packs of bonito flakes.Be careful not to overcook it at Step 4. For 4 to 6 servings. Recipe by Pecchin

The custom of moon viewing held in mid-autumn is called tsukimi and widely celebrated in Japan. Tsukimi takes place on August 15 of the traditional Japanese lunar calendar. One dish that is enjoyed during the festival is Tsukimi Udon, a brothey noodle soup served with a raw egg. It is said that the egg represents the full harvest moon which is surrounded by clouds of noodles. I hope you enjoy these moon viewing noodles as much as I.

This is a staple dish in my house.Stir the noodles well and eat while the udon is still hot.Top the udon with white sesame seeds, tempura crumbs, shredded nori or anything you like.Feel free to swap the raw egg to a soft set egg.Making this recipe with somen noodles instead of udon is also delicious. Recipe by Yuuyuu0221

In a certain famous Okonomiyaki restaurant, they add dried bonito flakes to their griddle-fried udon noodles and I copied that idea for this.Just adding dried bonito flakes enriches the flavor!Use leftover vegetables in the fridge such as cabbage and carrots.Some vegetables give out water, so adjust the amount of seasoning if the taste is still thin and light after adding the Japanese worcestershire sauce and soy sauce. Recipe by classy