This is a simple, flavorful dish with thick noodles and fresh vegetables. The recipe is super versatile and I make it often by substituting with veggies I have on had or adding meat.

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

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.

A recipe using a margarine that tastes like butter.You can use mentaiko (spicy salted cod roe) instead of tarako.Adjust the amount of added soy sauce depending on the saltiness of the tarako you have. For about 2 servings. Recipe by Riorinrin

I came up with this easy rice dish that is perfect for breakfast. When eating onigiri, my husband always asks me to make these. My kids love cheese. This gave me the idea to combine these ingredients together.Freshly cooked rice is good to use, but you can also reheat leftover rice in the microwave. If the flavor is weak, add salt to taste. If you add too much soy sauce, the rice balls will become too wet to pack tightly. It might be easier if you use sliced cheese. For 4-5 rice balls. Recipe by chikappe

I had leftover heavy cream in the refrigerator.I also happened to have frozen udon noodles in the freezer.Since it was udon, I used Japanese flavoring ingredients, and it was surprisingly good!If it's still firm after heating up in the microwave, it will separate in the pan.Please adjust the amount of soy sauce as you like.It's a one-pan meal, so less things to wash.Spinach or bacon may be good additions.You can jazz it up in many ways. Recipe by Ryo---ko

I'm expanding my bento recipes!Nothing to note. Recipe by yukanosuke

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

I had extra green peppers and I wanted cook something easy with them.I used to cut green pepper to my liking and I didn't use sesame oil.I changed the recipe because I found that cutting into thinner sticks and adding sesame oil made this dish more flavourful.For those who don't like green peppers. Cook them well and mix with seasoning. It will remove the smell and will be easy to eat. Recipe by emakatu

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 came up with this idea on a whim.It also tastes great topped with a soft-set egg.You can also boil the udon in the microwave. Remove from the bag, dip the noodles in water, place on a heat-resistant plate, cover with plastic wrap, and microwave at 500-600 W for 3-4 minutes.Every microwave is different, so keep your eye on it as it cooks. Recipe by Yuuyuu0221

I often use frozen udon noodles to cook up my lunches, but I don't want to do extra dishes and don't want to use gas... so I always them cook in a microwave.This is an indulgent lunch with pork. I sometimes cook this dish without meat.It's still delicious without it.If you are not using meat, slightly reduce the amount of sauce. For 1 serving. Recipe by *Anna*