I tried making duck nanban udon using chicken thighs.The key is to stir-fry the leeks in the chicken fat! The leeks become incredibly delicious after they soak up chicken fat! It's delicious with frozen udon noodles! Recipe by Cooking S Papa

This is a special sweet-salty udon.If you make homemade udon noodles, try to make them on the thinner side.If you use udon from sukiyaki, it has an even richer flavor.If you wait for about 1 hour after making the soup, the flavors will really seep in. Your udon with taste better if the noodles are on the thinner side. Recipe by Cooking S Papa

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

The udon I ate at a restaurant was so delicious that I wanted to try recreating it.For the dashi, you can use iriko dashi or iriko and konbu. The pork is well-seasoned, so it's best if the dashi is a seasoned lightly. Also, pork that is high in fat is more flavorful, but use what you prefer. Recipe by Ojoman

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

I don't really like the rich-flavored aburaage sold in supermarkets or shown in cookbooks, so I made this lightly flavored type. I wrote this recipe from memory.There aren't really any hints. First put the udon and mentsuyu in the bowl and then place the aburaage on top. Recipe by cureo

Cooking video: youtu.be/2JgrsmcoRu8We have created a delicious Udon noodle soup, carefully flavored with only pure plant-based ingredients and free from artificial flavorings! The leftover ingredients to make the Udon Dashi can also be eaten and are very tasty.We have made a delicious vegan Udon noodle soup, using vegan braised Shiitake as a base, and can be eaten as a side dish or condiment. The braised Shiitake was highly acclaimed at Shiitake tasting events. It's delicious, so please make sure you cook a lot of noodles.This recipe brings out the ultimate Umami taste for Dashi. Please read each step carefully. Each detail and step is used to deepen and strengthen the Dashi flavors. It might seem a bit complicated and detailed, but we think you will be rewarded for the extra work. We have also provided a quick and easy Vegan Udon Dashi when you don't have the time or the will ("Easy Vegan Udon Noodle Soup, made with Shiitake powder"). It is also good but not at the same level as this Dashi.When cooking for a lot of people or using the finest Shiitake, there are times when the Umami taste of the Shiitake is too strong, giving rise to bitterness. If that happens, it's ok to thin out the Shiitake Dashi broth with water or increase the kelp Dashi amount.#givingthanks

Whenever I feel very lazy and really do not want to be twirling to cook in my kitchen, but I still prefer to eat homemade food. All I need is fast and easy food that I can make it in minutes. And udon noodle soup is always the best choice. Because I always have udon in my freezer and only with a simply clear soy broth, it will turn into my delicious lazy meal. Anyone wanna try, here’s the recipe.

I always order udon noodle hot pot at restaurants. I wanted to have it at home, but since it seemed troublesome to make individual portions, I used a large pot to make everything at once.The key is to use both bonito dashi and kombu dashi. For 3 servings [about 590kcal per serving]. Recipe by Mami-zurei

Udon is a very popular dish in Japan. I really love udon noodles and beef udon is my favorite! I slightly modified @justonecookbook recipe because I love my noodle soup to be a bit salty 😁 Anyway, this recipe is so easy, anyone can make it at home !

It's gotten cold, so I wanted to eat udon that would warm my body up.Miso and milk go very well together.I think it would also be delicious if you added other vegetables such as carrots and onions! For serving 2. Recipe by menako

10-Year Udon has been touted on Japanese TV shows as the "soul food" of Fukushima Prefecture by Hiromitsu Nozaki, the head chief of a famous Tokyo restaurant, Wake Tokuyama.It's said that eating this can extend your life by 10 years!In order to have a smooth soup stock, be sure to thoroughly grind the sesame in Step 1. Adding too much sake and flavoring in Step 2 will make the stock too salty and ruin the flavor. Recipe by Kitchen sakamoto