Sukiyaki-Style Udon

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

Perfect for a cold day, this comforting bowl of udon is infused with the delicious flavors of sukiyaki.

On winter weekends, our family loves hot pot dishes, and tonight we're having sukiyaki! I used a Kansai-style recipe as a reference. Although it's Kansai-style, using a simple warishita sauce makes it very satisfying!The story behind this recipeI couldn't make it well before, but after using a recipe with warishita sauce, it turned out great.

A dish that lets you enjoy plenty of vegetables and warms you up.The origin of this recipeMy mother used to make this often, so I tried to recreate it in my own way!

On 2018/7/18, this recipe became popular with 100 people. It was featured on Cookpad News on 2018/5/25 and 2020/11/11. It's a classic and delicious dish. The origin of this recipe: I often make this yaki udon for my kids.

Featured in a recipe book! This is a sukiyaki-style meat and tofu dish. It's basically a simplified version of sukiyaki. The tofu soaked in flavor is delicious. The origin of this recipe: It's like a simplified version of sukiyaki that you can prepare and eat right away.

You can omit the bean sprouts if you'd prefer. If you do use them, increase the amount of flour a bit in order to hold everything together.I've gotten comments that this tends to fall apart, so please take note of this: When you're pan-frying it, cook it as you would prepare okonomiyaki - slowly and patiently. For 2 servings. Recipe by RAN

This is my personal recipe.

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 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

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!

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

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-

Featured in 180 discussions! The sauce flavor is delicious. The rich and slightly sweet taste of the two sauces makes you crave rice. It's quick and easy to make with ingredients you have at home.The origin of this recipeIn my region, yaki udon is traditionally made with sauce. I was surprised to find that convenience stores and restaurants often serve it with soy sauce. Please try this rich and flavorful sauce with a gentle sweetness. It's a twist on my mother's recipe, popular with kids who ask for seconds and a husband who can't stop eating.

Using frozen Sanuki udon, this is a plant-based version of udon-style noodles.The origin of this recipeI became so obsessed with Sanuki udon that people asked if I was opening a noodle shop. I decided to expand my plant-based repertoire until I get tired of it.

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

★★★ Hall of Fame Recipe ★★★ 4,800 reviewsSimple yaki udon with a savory soy sauce flavor♪It's easy because you mix the seasonings in advance♪The origin of this recipeSimple yaki udon

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?

I made this to serve with rice for dinner!The thinly sliced beef belly meat has fat, so it will not harden when cooked, but if using meat aside from belly meat, take it out momentarily in Step 5, and add it back to the pot when you add in the eggs. Add a bit of mirin for those of you with a sweet tooth. For 3~4 people. Recipe by abichi

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

Delicious sweet and spicy stir-fried udon using bulgogi sauce. You can use either beef or pork, and choose your favorite ingredients.

I had about 200 g of sukiyaki beef, but it was too little to go through the effort of making sukiyaki, so I made a variation of it in a frying pan. It's an easy way to prepare a sukiyaki-like meal.Adding the beef in two processes helps to keep it from getting too tough. You can use leek stalks in place of onions. Green onions can be substituted for mizuna greens. Recipe by Hanahanako.

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

I made some stir fried udon when I was visiting friends in Bangkok. They were out of soy sauce so I tried using Thai fish sauce instead. Although people in Bangkok use limes, lemon is a fine substitute.Now I'm very fond of stir fried udon with nam pla.Microwave the udon noodles briefly to warm them up, and untangle them in advance. If you are using frozen noodles, rinse them in water to get rid of any surface stickiness.If you add some fresh coriander, it will taste more like Thai cooking!I recommend adding cherry tomatoes. For 1 serving. Recipe by Wanko mama

This is a fragrant soy sauce yaki udon.The origin of this recipeFrozen udon recipe

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

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

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