Authentic Sanuki-style Udon with Soft Poached Egg and Beef

I added udon noodles to stir-fried pork and kimchi (which I love) to create a stir-fried udon noodle dish. It's topped with a poached egg, another of my favorites.It's better not to cook green onion for too long. If you can't get frozen udon noodles, just use ready-cooked or dried ones. I like using garlic chives with this dish. It's especially delicious if you mix in a soft-poached egg, so definitely try it out. Recipe by Bananazakuro

Featured in Thank You magazine! Over 400 people have tried this recipe—thank you all! I'm sharing this recipe because I love Kagawa's meat udon so much.About this recipeI run a confectionery shop called Echelle in Moriguchi City, Osaka Prefecture. https://echelle.info/https://www.instagram.com/kashi.echelle/

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

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

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.

Super easy! Experience the authentic taste of Sanuki that you can't get from store-bought udon broth. Please give it a try!The story behind this recipeI often traveled to Kagawa Prefecture for udon pilgrimages, but I wondered if I could enjoy delicious udon easily at home, which led me to create this broth.

I get plenty of request for cold noodles in the summertime.Meat and grated daikon are satisfying for an evening meal, so I came up with this recipe to serve them with udon noodles.Don't overcook the beef. Once it's cooked though, turn off the heat.Add water to mentsuyu to adjust the flavor.I recommend fresh ginger as a topping. Recipe by Komomomomo

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♡

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

Udon is a very popular dish in Japan. I really love udon noodles and beef udon is my favorite! I slightly modified @justonecookbook recipe because I love my noodle soup to be a bit salty 😁 Anyway, this recipe is so easy, anyone can make it at home !

Beef udon is a Japanese comfort dish made with stir-fried beef, dashi soup stock, and various toppings. The traditional recipe uses regular udon, which is not gluten-free. In this post, I will share with you the gluten-free beef udon recipe.The udon I use in this recipe is homemade. Gluten-free udon can also be found at some Asian supermarkets, too, but they're harder to come by.The beef I use is rib but any other good cut of beef will work. I bought this beef already thinly sliced from Ranch99 but many Asian groceries also offer this convenient option. If you choose your own beef, the easiest way to make that paper-thin beef is to half freeze it then slice it. You can also slice it using a meat slicer.Tenkasu or small bits of tempura batter is optional but it really enhances the flavor and texture of this dish.

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

I love udon, so I have been eating many different variations. In Hong Kong, when I would bring home fresh eggs and make this, my boyfriend and friends were really happy. I guess they didn't know about it before.You can also put the egg into the dish first, beat it, and then add the udon noodles.It's also delicious with natto. Recipe by sayahk

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

Cooking video: youtu.be/2JgrsmcoRu8We have created a delicious Udon noodle soup, carefully flavored with only pure plant-based ingredients and free from artificial flavorings! The leftover ingredients to make the Udon Dashi can also be eaten and are very tasty.We have made a delicious vegan Udon noodle soup, using vegan braised Shiitake as a base, and can be eaten as a side dish or condiment. The braised Shiitake was highly acclaimed at Shiitake tasting events. It's delicious, so please make sure you cook a lot of noodles.This recipe brings out the ultimate Umami taste for Dashi. Please read each step carefully. Each detail and step is used to deepen and strengthen the Dashi flavors. It might seem a bit complicated and detailed, but we think you will be rewarded for the extra work. We have also provided a quick and easy Vegan Udon Dashi when you don't have the time or the will ("Easy Vegan Udon Noodle Soup, made with Shiitake powder"). It is also good but not at the same level as this Dashi.When cooking for a lot of people or using the finest Shiitake, there are times when the Umami taste of the Shiitake is too strong, giving rise to bitterness. If that happens, it's ok to thin out the Shiitake Dashi broth with water or increase the kelp Dashi amount.#givingthanks

I wanted to make dashi-rich curry udon!!I think that frozen udon noodles have the best texture and taste for this dish. Recipe by Ryoutanchan

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.

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

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.

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

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

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

I tried making duck nanban udon using chicken thighs.The key is to stir-fry the leeks in the chicken fat! The leeks become incredibly delicious after they soak up chicken fat! It's delicious with frozen udon noodles! Recipe by Cooking S Papa

Don't you want to eat something yummy and easy to prep for weekend lunches? Here's a recipe I often make for lunch especially in the autumn and winter season.The tip is to thicken the soup before stirring in the egg. Adjust the thickness with katakuriko. Take care not to over-cook after pouring in the egg. Recipe by Kanpa-nyu!!

This is a traditional regional speciality of the Sanuki region, in Kagawa prefecture. You don't see it often listed on the menus of udon restaurants, but it's a very popular homemade dish, especially on New Year's Eve where it's eaten as "toshikoshi udon" (year-end udon) instead of the usual toshikoshi soba. The vegetable stock really warms you up.The dashi (stock) that comes out of the daikon radish and carrot should blend well with the flavor of the aburaage (fried tofu).Let the soup rest for about 2 hours after adding the soy sauce so that the flavors of the soy sauce and dashi can really blend together. For 2 servings. Recipe by Danshinokakurega

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.

This is an easy stir-fry fancied up a bit with rich udon noodles. If you're not a fan of eating ginger, leave it in bigger slices so it can be picked out.

I combine the ingredients which help to make lunch quickly. It's a simple Japanese style taste( '-')To make this yaki udon, just cut the sausage diagonally and fry with the komatsuna. As komatsuna are less astringent than other leavy greens, they can be used just as they are after washing. This way, you can save time when prepping lunch. Recipe by Kyoku