Kama-Tama Udon is a quick, comforting Japanese noodle dish with hot udon, a raw egg, soy sauce, aand simple toppings. Creamy, savory, and ready in minutes.

My husband says he likes mentaiko udon a whole lot more than mentaiko pasta.Adjust the seasoning with soy sauce at the end. For 2 servings. Recipe by Tanosukedono

I’ve always been curious about miso carbonara after seeing various cooking reels on it, so I decided to try

Homemade udon couldn’t be easier to make! Paired with a coconut crab sauce, and a giant river prawn, this dish is a showstopper!

When you get tired of regular udon noodles or crave something spicy, this dish is perfect.Use any vegetables such as lettuce, Korean lettuce, spinach, or mizuna greens. Add cabbage for crunch. For 2 servings. Recipe by dubudubu

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 wanted to make stir-fried noodles, and I had some mentsuyu sauce concentrate that I'd won in a contest, so I tried it out with pork and green onions.Add some sesame oil in addition to the fat that comes out of the pork if needed.The noodles tend to stick to the pan, so pay attention.Use as much green onion and pork as you like. Recipe by Kyasarintei

I was starving one day and wanted to eat something more interesting than regular natto and rice. So I used the things in my fridge to make stir-fried udon noodles.If you like stronger flavors, add a little more mentsuyu.This is a really easy and simple dish!It's delicious enough, but you can add more seasonings and change the taste and toppings to your liking! Recipe by Maa ani

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

My mother used to make this for me when I was a child whenever I had a cold. Now it's a nostalgic family favorite.Cut up the meat and vegetables so that they will cook quickly. The saltiness of salt depends on the type you're using, so be sure to taste as you add it.You can add some ichimi spice or yuzu pepper to taste. First try it simply flavored with salt. For 1 serving. Recipe by mmbonzu

I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.Make sure to firm up the noodles in cold water, and to chill the sauce well before serving.I sometimes add a soft poached egg, grated daikon radish, or okra as toppings.If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious. For 1 serving. Recipe by Wanko mama

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