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

This is a flavorful meal that's so easy to prepare. I think you will really enjoy :-)

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 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

This is simple stir-fried udon noodles. The flavors of soy sauce and sesame oil stimulate my appetite. Add any vegetables you like.

When I made pork miso soup in a big cast iron pot, I added udon noodles at the end to soak up the delicious broth. I serve this on the weekends, regardless of the season.The salt content of miso differs according to the miso you use, so adjust the quantity to add to the soup.When you serve, top with grated ginger or ichimi spice. Recipe by Kikka mama

I was hungry..haha..

I got an idea from soboro rice (seasoned ground meat with rice) and tried soboro sauce over udon noodles.There is nothing to note, but I recommend eating it after mixing everything together. Recipe by *momoka*.

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 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

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 tried to make a toppoki dish, but I didn't have rice cakes.You can use any ingredients you like. I like it better with onion and pork. Adjust the quantity of gochujang. In this photo, I made just one serving, but the recipe is for 2 people. Recipe by Usagi-