I made a dish from my husband's favorite restaurant at home.Try chilling the noodles in an ice bath before plating it. They'll be cold and delicious. My husband can finish 2 servings by himself! Recipe by Okirakushufu

I tried out this new type of noodles the other day. They were so chewy and tasty! I was inspired to make tsukemen with them, hence this recipe.[Steps 1 to 2] The dipping sauce tastes better if it's flavored relatively strongly. Please taste and adjust the amount of soup to your liking.[Step 3] Take care not to overcook the noodles.[Others] You could also make the dipping sauce with the water used to cook the noodles, but the noodles will dry up if left out for too long. That's why I decided to make the dipping sauce first. For 1 serving. Recipe by Kagecchi

This is originally my mother's recipe. I really wanted to eat but she rarely make this anymore. This is my favorite!You can use any kinds of ramen noodles such as chilled ramen noodles or zaru-ramen noodles.Make your own dipping sauce!If it is too thin to your liking.Home-made char siu is much better!This recipe is improved. Recipe by Rinchanzu mama

I eat udon with hot soup even in the summer to avoid lowering my body temperature. It's my favorite way.I recommend dried thin udon noodles. The key point is to wash and shock the noodles in cold water after boiling. The soup should be hot.You could add other vegetables such as shimeji mushrooms, and mitsuba. Serve with lots of toppings and wedges of lemon. Recipe by Wanko mama

I usually have"Multi purpose mentsuyu concentrate" in stock, but I decided to upload this version too since many people only have dashi stock granules on hand.It is a bit different from the usual recipes, but I experimented many, many times in order to make a tasty mentsuyu sauce even using dashi stock granules.Even if it's a bother, it makes a big difference to the flavor, so please don't skip the "boiling off the mirin" part in Step 1.If you let soy sauce come to a full boil it loses flavor, so please pay attention in step 4.This is a tasty mentsuyu sauce even if it's not an emergency.When you use dashi stock granules, the flavor does tend to be a bit harsh, so I increased the amount of mirin. Please use more or less mirin to taste.I gave a wider range for the water amount, to account for the tastes of people used to the strong concentrated flavor of store-bought mentsuyu concentrate. Recipe by *ai*

My husband and I came up with this recipe on the weekend. You can make this with leftovers, so it's easy and quick to prepare!Cut the pork into small pieces, and cook well until browned.Use mentsuyu concentrate without diluting it as the water from the grated daikon will do so. Do not squeeze the water from the grated daikon. Top with a handful of chopped leeks. Recipe by ERIelley

I was bored with regular somen noodles, but store-bought mentsuyu is expensive and I only had a little of it, so I tried making this dipping sauce.The mentsuyu, ra-yu, sesame seed, ginger and green onion amounts are an approximate. Adjust the amount to your liking. Try with salted sliced cucumber, tomatoes, myoga ginger, shiso leaves, etc. to make a hearty noodles dish! This dipping sauce can be used with rice or udon noodles too. Recipe by Nekoyanagi shouten

I didn't have enough tempura sauce and I didn't feel like going to buy any...The ratio for the soy sauce, mirin and dashi stock (dissolved in water) is 1:1:4. Recipe by EAST_BLUE

I wanted some tentsuyu, but it was just my husband and myself, so I thought I'd just mix together some ingredients to make our own!Add grated daikon radish or ginger if you like. For 1 serving. Recipe by Harapekomomochan

It’s so yummy 😋It’s like a Ramen but cold version. This time we used thin Udon noodle. It’s a savory dish.

I love soba! I received some Shinshuu soba as a gift, so I took some time to prepare it properly.After combining the flavoring ingredients, don't let them come to a boil or you'll lose the delicate flavor.Soak the green onions in water to get rid of the harsh flavor and sliminess. For 300 ml of dipping sauce. Recipe by Asamato.