Mulukhiya Chilled Udon with Tempura Crumbs

I thought of this recipe when I saw a decorative mummy when I shopping yesterday. I wasn't sure if I could wrap the prawn with udon but it turned out to be easier than I thought.You can buy the prawn tempura instead of cooking it yourself. Cool down the prawn before preparing this dish. You could eat them cold or heat them with a microwave. Recipe by ochikeron

I had a similar dish at the soba noodle restaurant in my neighborhood and thought the same idea might work with udon.This is just as delicious with somen, hiyamugi, or soba noodles. The ingredients are simple, so I recommend using a good dashi stock. It's also tasty to use diluted mentsuyu (noodle dipping sauce) with additional salt as preferred. Recipe by maepee.

I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.Make sure to firm up the noodles in cold water, and to chill the sauce well before serving.I sometimes add a soft poached egg, grated daikon radish, or okra as toppings.If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious. For 1 serving. Recipe by Wanko mama

A perfect meal during the hot summer!Top it with whatever you like! Recipe by Cooking S Papa

I wanted to eat chilled noodles and also wanted to use up some beef left over from making sukiyaki the night before.Make sure you chill the udon and mentsuyu well. I don't usually measure out the seasonings for the beef, so adjust the amounts to your liking.I use a type of mentsuyu called hontsuyu. For the sauce, I mix it with water at a ratio of 1:1. Recipe by Odajiman

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

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 wondered if a thick mentaiko sauce would taste good with chilled udon, so I made this recipe.It also tastes good if you use spicy mustard mentaiko. If it's too much work to grind, you can just combine everything as-is and it will still be plenty delicious. Recipe by Cooking S Papa

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

This is one of my family's staple dishes. Recipe by Yuuyuu0221

Perfect for a late-night snack with drinks. Quick and delicious to make.The origin of this recipeI fell in love with the taste of sautéed myoga from Hyacinth's recipe. I thought of making grilled udon with a simple seasoning and couldn't wait to try it for the past few days. As expected, it was delicious.

I had leftover heavy cream in the refrigerator.I also happened to have frozen udon noodles in the freezer.Since it was udon, I used Japanese flavoring ingredients, and it was surprisingly good!If it's still firm after heating up in the microwave, it will separate in the pan.Please adjust the amount of soy sauce as you like.It's a one-pan meal, so less things to wash.Spinach or bacon may be good additions.You can jazz it up in many ways. Recipe by Ryo---ko

Hand-made udon takes a bit longer to make, but it's tasty and inexpensive.1 hank is about 30 yen!For how to make hand-made udon, please seeHand-made udon is the best, but frozen udon is also delicious.If you steam the chicken in the microwave, it's easy.If you add star anise while you're steaming the chicken, it'll have a Chinese food flavor. My children don't like it, however, so we don't use it. Recipe by Cooking S Papa

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.

I created this recipe when I wanted to eat refreshing udon noodles during the hot summer.If you leave the dish overnight, some water will drain from the vegetables and the concentration will be just right. Recipe by Sumairubea-

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

Everyone loves sukiyaki flavor. Enjoy it with egg yolk. [Feb 12, 2007] Featured [Oct 28, 2008] Finally reached 100 people ❤ Thank you!!The origin of this recipeI simplified my favorite sukiyaki's finishing touch with fewer ingredients. You can enjoy the taste even without eating sukiyaki (haha).This quick and delicious meal made in a frying pan was featured in the summer 2022 issue of Cookpad Plus♡

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

When I was waiting for a pot of rice to cook, I was mixing natto and egg together... when it turned really foamy and voluminous! And it was fluffy-light too! I thought it would go very well with noodles.-All you need to season these noodles is the sauce that comes with the natto and an umeboshi pickled plum.-Of course, you could use soba noodles or somen noodles instead.-At Step 3, if you whip the egg white to incorporate lots of air, the sauce will become fine, light, and fluffy.-I love to top with a mountain of nori seaweed and green onions. You could also add myoga ginger or shiso leaves. For 1 serving. Recipe by J_Rosemary

I made curry noodle soup in a clay pot.It's a sister to the stewed miso udon noodles.Please adjust the amount of dashi base according to the size of your clay pot. You can use pork or onions instead of chicken. The egg will be cooked with remaining heat so take the pot from the heat shortly after you cover the pot. You can cook the egg to the doneness of your liking but I like it soft-poached. Recipe by Bananazakuro

Using mentsuyu and sake makes the stir-fried udon smooth and not sticky. On June 9, 2009, this became my 24th featured recipe. Thank you!The origin of this recipe: At our house, we always season with mentsuyu instead of soy sauce or other sauces. It's really delicious!

I often use frozen udon noodles to cook up my lunches, but I don't want to do extra dishes and don't want to use gas... so I always them cook in a microwave.This is an indulgent lunch with pork. I sometimes cook this dish without meat.It's still delicious without it.If you are not using meat, slightly reduce the amount of sauce. For 1 serving. Recipe by *Anna*

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

I recreated the fried udon that Hachiwari ate as a late-night snack! It includes enoki mushrooms and is simple and delicious!

Since I love noodle dishes with soy-milk-based soup, I've tried making many dishes. But this is THE dish for cold noodles. This might seem like the ultimate lazy-person's recipe, but it's so good!I've tried this with somen noodles, but the udon was a better match for some reason. It's so delicious, when all you really do is combine the soy milk with mentsuyu. We use "Somi" brand's mentsuyu at our house. If you have thin udon noodles, you can make this dish in 5 minutes. It's a super easy-to-make dish. Recipe by moritaya

The only seasoning is yakiniku sauce (haha). It's so simple and classic that it's hardly a recipe, but it's quick to make and definitely delicious. *This recipe was featured on 10/18/2007! Thank you to everyone who tried it and shared their feedback (人´∀｀)☆The origin of this recipeIn our family, we sometimes add udon when grilling meat on a griddle... So, since we didn't know how to season yaki udon, we thought, why not just use yakiniku sauce?

Just add some vegetables, and you have a quick and easy lunch that's perfect! With just shirodashi and soy sauce, the flavor comes together quickly.The story behind this recipe: After making a hot pot, we often have leftover udon... I often make this for lunch with my daughter.

Just a little butter makes this yaki udon so delicious! It's more creamy than rich, with a savory sauce flavor. Perfect for lunch!The story behind this recipe: I always make yaki udon with sauce at home, and on a whim, I added margarine. It turned out delicious! Butter soy sauce is great, but butter sauce is amazing too!

I came up with a good idea of making fried udon noodles with ginger pork.The sweet and savoury flavour of ginger pork matches with the bitterness of radish shoots and hotness of pickled ginger. This combination makes a superb harmony. If you can't obtain radish shoots, use chives, any kind of sprouts or julienned shiso leaves. Recipe by Kyoku

This is a japanese menu, basically udon with miso soup, but today i made it with various of mushroom. So fragrant and delicious.