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.

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

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

Every time I visit to Kagawa Prefecture, I eat 'Udon with Soft Poached Egg and Beef'. I created my own recipe so that I could make it easily at home.If you want to make iriko dashi stock, use 40 g iriko (after heads and guts are removed) and 400 ml water. Simmer for about 15 minutes and you will have an authentic iriko dashi stock.In summer, chill everything to make a chilled udon bowl. Refresh the udon noodles in ice water after they have finished boiling.In winter, heat everything and serve it warm. Recipe by Namaichigo

I could not make this dish successfully before, but after referring to a sukiyaki recipe using a sukiyaki broth base, the dish became more delicious.It may seem like there's not enough liquid in the pot, but once you cover the pot with a lid, the water content from the vegetables will steam up. Recipe by Momokapapa

I love udon, so I have been eating many different variations. In Hong Kong, when I would bring home fresh eggs and make this, my boyfriend and friends were really happy. I guess they didn't know about it before.You can also put the egg into the dish first, beat it, and then add the udon noodles.It's also delicious with natto. Recipe by sayahk

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

I was raised watching my grandma make homemade udon noodles, but she was unable to teach me before her mind started slipping, so I jumped over to Sanuki, studied at an udon school, and made udon over and over again. Later, I discovered the Easy Noodles with a Pasta Machine" book by Yamato Oomori, got the idea for the tapioca flour from another Cookpad user. I was able to finally come up with the perfect chewy noodles through trial and error.This is great if you have Sanuki flour! It really does taste different. Using a starch-based flour for dusting will prevent the noodles from sticking. Don't use wheat flour. This is a dough with little water and is hard to form into a ball. The amount of water will vary according to the season, so you can add up to 30 g more water if you like. Add it into the food processor if you do, though. You can use a pasta machine to cut the noodles, but I recommend cutting them by hand if you want to come close to Sanuki udon noodles. Recipe by kapacyan

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

Udon is great with slightly sweetly seasoned beef. I love leeks in Sukiyaki, so decided to try something similar. This a lunchtime staple for my family.Be careful as the beef will become tough if you cook it for too long. Recipe by Mekamahao

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.