Let’s make the udon noodles you often enjoy at the end of sukiyaki, using frozen udon and a microwave for a quick and easy meal!Recipe background:I wanted to eat the udon that’s usually added to sukiyaki.

On winter weekends, our family loves to have hot pot, and tonight it's sukiyaki! I used a Kansai-style recipe as inspiration. Even though it's Kansai-style, this easy method using warishita (sukiyaki sauce) is super satisfying!Recipe background:I used to have trouble making it well, but following a recipe that uses warishita made it turn out great.

A super quick and easy recipe you can make in no time! Enjoy sukiyaki flavors on a budget ( ´ ▽ ` )⁉Recipe background:I was craving sukiyaki, but didn’t feel like going shopping (ｰｰ;)So I made a sukiyaki-style dish with what I had at home (^^)

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.

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!

Featured by 100 users and published in Cookpad News! Enjoy cold udon noodles dipped in a hot, rich, and flavorful spicy miso soup inspired by tantanmen.Recipe background:I created this dish for my husband, who prefers not-too-hot food. My first tsukemen recipe, Negi Pork Soba (Recipe ID: 18361137), was a big hit, so I decided to try a miso and udon version as well.

Featured in 180 discussions! The savory sauce flavor is delicious. Two types of sauce blend together for a rich, slightly sweet taste that will make you want to eat it with rice. It’s quick and easy to make with ingredients you probably have at home.Recipe background:Where I’m from, yaki udon is always made with sauce! I was surprised to find that convenience stores and restaurants often use only soy sauce. Please try this rich, hearty, yet gently sweet sauce version. It’s a twist on my mom’s recipe—kids always ask for seconds, and my husband says it goes perfectly with rice!

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.

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 sauce is slightly less sweet, so you can enjoy it to the last bite without feeling heavy.The origin of this recipe: A preferred blend developed through trial and error with store-bought sauces and various recipes.

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