Tsukimi Udon

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

みんな大好きすき焼き味。卵黄を絡めてどうぞ 【2007.2.12】話題入り【2008.10.28】遂に100人❤感謝！！

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

★★★つくれぽ200件 話題入りレシピ★★★お出汁の効いたシンプルなうどんお好みの具をのせて♪

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

自分用レシピです。

★★★殿堂入りレシピ★★★つくれぽ4800件香ばしい醤油味のシンプルな焼きうどん♪調味料を合わせておくから簡単♪

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

★★★つくれぽ100件 話題入りレシピ★★★ピリ辛でコク旨で濃厚！具材はお好みのものでも＊

I came up with this idea on a whim.It also tastes great topped with a soft-set egg.You can also boil the udon in the microwave. Remove from the bag, dip the noodles in water, place on a heat-resistant plate, cover with plastic wrap, and microwave at 500-600 W for 3-4 minutes.Every microwave is different, so keep your eye on it as it cooks. Recipe by Yuuyuu0221

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

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

Just wanted to try some udon so I made it myself lol. Came out really good, especially the broth. If you don't care for or have udon noodles (found in the deli/refrigerator section) just use ramen noodles.

I based this on recipes by other users ♪※ Serve with soba or udon noodles and your favorite toppings. Recipe by Panda-keichan

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

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

When I want to eat homemade chewy udon, I try it on weekend.

Very easy and fast. Japanese soy sauce is extremely recommended.One cooking tip is that do not boil udon for too long as you will stir fry it later.So just make it 50% raw.

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

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

ハチワレが夜食で食べてた焼きうどんを再現してみました！えのきいり★シンプルでおいしいです！

Had this wonderful dish at a Resturant and had to try

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

My take on 'tanuki udon', using miso pase to add more flavour to the broth. Just to warn you I never 'measure' how much of the ingredients I use, so the measurements in the list are a very rough estimate (I'sorry >_<) Also this recipe is inspired by the recipes on: justonecookbook.com

寒い日にぴったりな、ほっこり温まる一杯😊すき焼きの旨味が染みたうどん👏👏👏#うどん#はっち#岡山県料理サークルちゃお#すきやき#簡単レシピ

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-

While eating tempura, I was wondering what I can knead into udon noodle dough. Then I came up with the idea of kneading matcha into udon. They are a slightly bitter, so they're great for grown-up palates.-Use chopsticks when you mix the ingredients. Your hand will not get dirty.-Put flour on it when you fold the dough. It prevents the dough from sticking too much.-The boiling time is about 3 minutes (at least 2 minutes). Check and adjust the cooking time.I added 70 ml of water this time, but it may be better to use 75 ml of water. For 1 serving. Recipe by Pi->po

顆粒だし又は出汁、醤油、みりんだけの掛けつゆです。

I tried to make a toppoki dish, but I didn't have rice cakes.You can use any ingredients you like. I like it better with onion and pork. Adjust the quantity of gochujang. In this photo, I made just one serving, but the recipe is for 2 people. Recipe by Usagi-