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.

I’ve always been curious about miso carbonara after seeing various cooking reels on it, so I decided to try

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

With a 3 month old girl, I'm always looking for easy recipes I can make in a short amount of time without having to go shopping for extra ingredients. I decided to allow myself a little oil in this recipe since my mastitis has gotten better.It's very richly flavored. If you like lighter flavors, please reduce the amount of seasoning ingredients.Use any vegetables and other ingredients you have in the refrigerator!I recommend adding lots of chopped green onions.Frozen Sanuki udon noodles are firm and delicious.You can also use kishimen noodles or yakisoba noodles instead. For 1 serving. Recipe by Piyokonoshokutaku

The udon salad I had at a casual restaurant chain was delicious, so I recreated the dish.Frozen udon noodles are the best for this! Since this is served as a side dish, it's not a big amount, but if you are serving it on its own for lunch, try doubling the amount. Recipe by Obuusama

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

I wanted to eat a hearty udon noodle hot pot.Adjust the dashi soup according to the size of the clay pot. The residual heat is hot, so after adding the eggs, cover the pot and turn the heat off quickly. Cook your eggs to your liking, but I like it soft-set. Use any leftovers in your fridge as toppings. Recipe by Bananazakuro

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

A lady who was conducting a user taste-test at the supermarket for one particular product told me simmered seaweed is great with stir fried udon noodles, so I bought some of her paste and tried it out. It was really good, and has become a family favorite.Microwave the vegetables and udon noodles to save time. This way you can complete the dish in 10 minutes! The flavor of nori seaweed paste varies, so please adjust the amount while tasting. This dish is delicious even without any meat or shrimp. You don't need any other seasonings! The sweet-salty flavor is really good. For 2 servings. Recipe by Kamekochan

This is simple stir-fried udon noodles. The flavors of soy sauce and sesame oil stimulate my appetite. Add any vegetables you like.

I love the udon noodle hot-pots they serve in restaurants, rich, salty, and a little bit sweet. I wanted to be able to make them at home, and just happened to come across a recipe on TV. I simplified it and this was the result.Be sure to make the kaeshi sauce - don't just use mentsuyu! Recipe by harutsuki