Basic Kamatama Udon Recipe by cookpad.japan
Tsukimi Udon Tsukimi Udon The custom of moon viewing held in mid-autumn is called tsukimi and widely celebrated in Japan. Tsukimi takes place on August 15 of the traditional Japanese lunar calendar. One dish that is enjoyed during the festival is Tsukimi Udon, a brothey noodle soup served with a raw egg. It is said that the egg represents the full harvest moon which is surrounded by clouds of noodles. I hope you enjoy these moon viewing noodles as much as I. King-Crimson Basic Udon Noodle Soup Basic Udon Noodle Soup 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 cookpad.japan Easy Kansai-Style Kitsune Udon Easy Kansai-Style Kitsune Udon 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 cookpad.japan Mulukhiya Chilled Udon with Tempura Crumbs Mulukhiya Chilled Udon with Tempura Crumbs 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 cookpad.japan Large! Kansai-Style Kitsune Udon Large! Kansai-Style Kitsune Udon 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 cookpad.japan Hippari Udon From Yamagata Hippari Udon From Yamagata Hippari udon is a regional speciality that the people of Yamagata prefecture love. It warms you up during the cold seasons. The reason why dried noodles and canned mackerel is used is because in the olden days, it was difficult to get fresh food during the winter in mountain communities. The toppings usually vary depending on your family's preferences, but this is how my family likes it. In Yamagata prefecture, we usually serve this from the pot, which is brought to the table. You can use a pot made for a tabletop cooker which has a flat, stable bottom and can keep the contents hotter for longer. You can enjoy this piping hot if you take small portions from the pot several times. Thick, sturdy udon noodles are best suited for this. For 1 serving. Recipe by Okaachan cookpad.japan Fried Udon Noodles Fried Udon Noodles 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 cookpad.japan Japanese Matcha Udon Noodles Japanese Matcha Udon Noodles While eating tempura, I was wondering what I can knead into udon noodle dough. Then I came up with the idea of kneading matcha into udon. They are a slightly bitter, so they're great for grown-up palates. -Use chopsticks when you mix the ingredients. Your hand will not get dirty. -Put flour on it when you fold the dough. It prevents the dough from sticking too much. -The boiling time is about 3 minutes (at least 2 minutes). Check and adjust the cooking time. I added 70 ml of water this time, but it may be better to use 75 ml of water. For 1 serving. Recipe by Pi->po cookpad.japan Tsukimi Udon Tsukimi Udon The custom of moon viewing held in mid-autumn is called tsukimi and widely celebrated in Japan. Tsukimi takes place on August 15 of the traditional Japanese lunar calendar. One dish that is enjoyed during the festival is Tsukimi Udon, a brothey noodle soup served with a raw egg. It is said that the egg represents the full harvest moon which is surrounded by clouds of noodles. I hope you enjoy these moon viewing noodles as much as I. King-Crimson Tsukimi Udon Tsukimi Udon The custom of moon viewing held in mid-autumn is called tsukimi and widely celebrated in Japan. Tsukimi takes place on August 15 of the traditional Japanese lunar calendar. One dish that is enjoyed during the festival is Tsukimi Udon, a brothey noodle soup served with a raw egg. It is said that the egg represents the full harvest moon which is surrounded by clouds of noodles. I hope you enjoy these moon viewing noodles as much as I. King-Crimson Basic Udon Noodle Soup Basic Udon Noodle Soup 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 cookpad.japan Basic Udon Noodle Soup Basic Udon Noodle Soup 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 cookpad.japan Easy Kansai-Style Kitsune Udon Easy Kansai-Style Kitsune Udon 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 cookpad.japan Easy Kansai-Style Kitsune Udon Easy Kansai-Style Kitsune Udon 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 cookpad.japan Mulukhiya Chilled Udon with Tempura Crumbs Mulukhiya Chilled Udon with Tempura Crumbs 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 cookpad.japan Mulukhiya Chilled Udon with Tempura Crumbs Mulukhiya Chilled Udon with Tempura Crumbs 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 cookpad.japan Large! Kansai-Style Kitsune Udon Large! Kansai-Style Kitsune Udon 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 cookpad.japan Large! Kansai-Style Kitsune Udon Large! Kansai-Style Kitsune Udon 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 cookpad.japan Hippari Udon From Yamagata Hippari Udon From Yamagata Hippari udon is a regional speciality that the people of Yamagata prefecture love. It warms you up during the cold seasons. The reason why dried noodles and canned mackerel is used is because in the olden days, it was difficult to get fresh food during the winter in mountain communities. The toppings usually vary depending on your family's preferences, but this is how my family likes it. In Yamagata prefecture, we usually serve this from the pot, which is brought to the table. You can use a pot made for a tabletop cooker which has a flat, stable bottom and can keep the contents hotter for longer. You can enjoy this piping hot if you take small portions from the pot several times. Thick, sturdy udon noodles are best suited for this. For 1 serving. Recipe by Okaachan cookpad.japan Hippari Udon From Yamagata Hippari Udon From Yamagata Hippari udon is a regional speciality that the people of Yamagata prefecture love. It warms you up during the cold seasons. The reason why dried noodles and canned mackerel is used is because in the olden days, it was difficult to get fresh food during the winter in mountain communities. The toppings usually vary depending on your family's preferences, but this is how my family likes it. In Yamagata prefecture, we usually serve this from the pot, which is brought to the table. You can use a pot made for a tabletop cooker which has a flat, stable bottom and can keep the contents hotter for longer. You can enjoy this piping hot if you take small portions from the pot several times. Thick, sturdy udon noodles are best suited for this. For 1 serving. Recipe by Okaachan cookpad.japan Fried Udon Noodles Fried Udon Noodles 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 cookpad.japan Fried Udon Noodles Fried Udon Noodles 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 cookpad.japan Japanese Matcha Udon Noodles Japanese Matcha Udon Noodles While eating tempura, I was wondering what I can knead into udon noodle dough. Then I came up with the idea of kneading matcha into udon. They are a slightly bitter, so they're great for grown-up palates. -Use chopsticks when you mix the ingredients. Your hand will not get dirty. -Put flour on it when you fold the dough. It prevents the dough from sticking too much. -The boiling time is about 3 minutes (at least 2 minutes). Check and adjust the cooking time. I added 70 ml of water this time, but it may be better to use 75 ml of water. For 1 serving. Recipe by Pi->po cookpad.japan Japanese Matcha Udon Noodles Japanese Matcha Udon Noodles While eating tempura, I was wondering what I can knead into udon noodle dough. Then I came up with the idea of kneading matcha into udon. They are a slightly bitter, so they're great for grown-up palates. -Use chopsticks when you mix the ingredients. Your hand will not get dirty. -Put flour on it when you fold the dough. It prevents the dough from sticking too much. -The boiling time is about 3 minutes (at least 2 minutes). Check and adjust the cooking time. I added 70 ml of water this time, but it may be better to use 75 ml of water. For 1 serving. Recipe by Pi->po cookpad.japan