If you are vegetarian you can also change the bonito dashi powder for vegetable stock cubes/powder. It won't have the "fish" taste of the bonito or the "sea" taste from the kombu dashi, but it's also tasty! :)
Thank you for this comment. I’m not vegetarian, but I’m not the biggest fan of fish so I was wondering if there was something I could add besides bonito
I just bought a package of udon and was wondering what I should do with it. Thank you so much for these recipes! I actually enjoy using ketchup in stir-fry dishes, it gives a sweet and tangy tomato taste, quite addictive. As an Italian it will be fun to try this Neapolitan style udon.
I rarely write comments, but I'm soo happy that you gave the recipe for one person. Others make it for 4 or 2 portions and it's harder to change for one portion, so you really made my life easier with the ingredients.
Thank you so much for your videos Yuka! I love how you are very conscious about what ingredients people living outside of Japan are able to buy. Your videos are always a great source of inspiration when I don't know what to cook. I am currently cooking the yakiudon from this video! 💕✨
The soup ideas are really wonderful. I'm always struggling to make a good soup base but could not come up with satisfactory ones. Will give them a try!
I found your channel recently and became instantly amazed by how you present the recipes and the simplicity of it all, before watching your videos I would never even think that ramen could be something simple like the shoyu ramen and shio ramen you showed in another video, it quite honestly blew my mind and made me really happy to have these recipes added to my repertoar.
I was looking for some inspiration for my dinner tonight and your video was really helpful and beautiful! I love you so much and thank you for teaching me!🤍🦋🌱💫✨
I love that you added the ketchup option! I lived in Okinawa and one of my favorite humans cooked for everyone most days and often did ketchup on the noodles. I did think it was weird until I tried it and it’s delicious. And he was a wonderful kind person so I would try anything he took the time to make for us. My husband lived in Japan and calls ketchup noodles Japanese spaghetti so I’m happy I have a proper name for the dish now!
I looooove udon! the texture is great and it's so easy to make! Next time i'm buying it again, i'll definetely try it with some cabbage and carrots! ^^
Hi Yuka 🙂 I wanted to let you know that I made the creamy mushroom udon, and I am really enjoying it. I bought some frozen udon from my Asian store and the chew it added to the creamy dish is really enjoyable. I also made your karage! Thank you for posting your recipes. I look forward to making more of them ❤
Hey Yuka, Thank you for the upload. Now I know what I am gonna eat as soon as I'm back home. You said you lived in Europe. Where in Europe do you live? I enjoy your videos a lot. Keep up the good work ♥️
Just tried the curry Udon ! Really nice and creamy, and a great vegetarian dish :) Also, I wanted to say your channel made me want to do Japanese cooking. Please keep posting :D
Thank you so much for the recipes! These are so simple and I always have most of those ingredients home, so it's perfect for me as someone who's not into cooking and loves japanese cuisine hahaha ❤ I'm making the curry version today, seems delicious!
Hi Yuka! I just discovered your channel. I love Japanese food but have trouble finding certain items in the US. We are lucky to have an Asian Market not too far away. I so appreciate your channel and the way you show how versatile you can be with Japanese cooking. Tonight I tried your Kake Udon, but instead of Udon I used soba noodles (I didn’t have udon in the pantry). I am waiting on my kombu dashi to arrive in the mail so for this recipe I used vegetable broth and nori seaweed for the umami flavor. It was so good but I bet it’ll taste even better with real dashi. Please continue to make your wonderful videos! Sorry for the long comment 😅
You added the Napolitan udon recipe twice in the description, instead of also adding the creamy mushroom udon recipe as well, just wanted to let you know. Love your vids
For vegetarian people, bonito flakes can be replaced with Dulse flakes which is a kind of algae. There also exists other red seaweed like red nori. As Yuka had said, bonito dashi powder can be replaced with kombu dashi powder which is readily available in Asian stores or online. You can add fishy flavor by adding a drop or two of algae oil. Typically sold as omega-3 dietary supplement for vegans.
Oh i need to try the first one. It looks really yummy. Do you have a tip for the salad? It's really hard to buy salad for a single person kind of ^^", i don't wanna throw it away, but I never need a whole cabbage.
Hi yuka! Your recipes changed my life. I enjoy cooking now and i eat healthier (no more instant cup noodles!), which had a huge impact on my skin and digestion. Thank you! I haven't been able to find bonito powder, dashi powder, bonito dashi powder and chinese chicken essence powder in the Netherlands though. Can i replace them with regular fish and chicken broth? Also, here i saw green miso, shiro (white) miso and aka (red) miso, which miso do you usually use?
Hello! Thank you for the comment :) First, I have to apologize that I made you confused. Dashi powder is Japanese broth powder. It can be bonito, kombu, shitake, etc, I usually use bonito powder, and I call it bonito powder, dash powder or bonito dashi powder but they are the same thing. I’m sorry for the confusion. You can use fish broth as a substitute for bonito powder, and chicken broth as a substitute for Chinese chicken essence powder. The taste won’t be exactly the same but I guess they are the best alternative 😢 About miso, you can use white or red. I’ve never heard of green miso, maybe better to avoid it 🤣 White miso is more sweet and less salty, red miso is more salty and less sweet. In Japan, there are many kinds of miso. People use whatever they like :) I should probably make a video about Japanese ingredients and their substitutes! Thank you for asking :)
@@yuka_jp I will stay tuned. I adore you for being both a good chef and a thoughtful one! You're super inspiring :) I will try making mitarashi dango soon, but if you ever post a recipe... I will use yours! ^^ ♡
hello!! i really like this video. thank you for upload this. i have so many udon noodles in my fridge and i don’t know how to eat them. you’ve given me lots of ideas!! thank you for that. by the way on the second recipe, the basi udon soup, can i skip the sake or if you have an alternative for that?
Yuka, what type of cabbage do you use for the yaki udon? I am new to using cabbage as well as udon. Thank you for the recipes, I am excited to try the curry version!
I was wondering if buy udon and try something. Now I have a lot of idea to try! Thank you^^ I'd like to try soba as well (can I try soba with the second option?). Can I ask a silly thing? How long does the bonito powder bag/pack lasts? (How many tbsp is?)
xD i kinfa like it that most of your soups / souces are always: Soya souce, mirin, dashi powder and sometimes ... Sake 😀 regarding the Napolitan Noodles. It's kinda funny to think that every country seems to have a "foreign" dish but made in their stile 😀 i mean having a ketchup souce for noodles is nothing new since many kids like it (at least in Germany here. I mean my nephew could eat a ketchup souce noodle bowl anytime)
Haha, I think you tapped into the problem of overweight in Europe and USA, everything taste so much better with cheese. 🤗🤗 and some cultures use it in almost everything.
One thing I have noticed and that is you never use canned salmon the way you use canned tuna. Is there a reason for this? I personally have an issue with eating tuna (although I do enjoy eating it and the dolphin thing is by-and-large a thing of the past...okay, well, don't ask; it will be a long story) I was wondering if I could substitute tinned salmon for tuna instead?
Canned salmon is not that common in Japan, so I'm just not used to using it. Of course you can use canned salmon as a substitute :) Thank you for the comment!
Apart from nori used in sushi, I find much of the seaweed used in Asian cooking tastes too strongly of sea water and I find this nauseating. Are there any types of seaweed that you can recommend that don't have this strong briney flavour?
If you are vegetarian you can also change the bonito dashi powder for vegetable stock cubes/powder. It won't have the "fish" taste of the bonito or the "sea" taste from the kombu dashi, but it's also tasty! :)
Kombu dashi powder is vegan but I can’t always find it. So I use a seaweed snack pack and mix a couple in with a veggie bullion cube.
Thank you for this comment. I’m not vegetarian, but I’m not the biggest fan of fish so I was wondering if there was something I could add besides bonito
I just bought a package of udon and was wondering what I should do with it. Thank you so much for these recipes! I actually enjoy using ketchup in stir-fry dishes, it gives a sweet and tangy tomato taste, quite addictive. As an Italian it will be fun to try this Neapolitan style udon.
I love how your recipes are really 'user friendly'. Thanks for these great ideas - so quick and they look so delicious - and healthy too!
I rarely write comments, but I'm soo happy that you gave the recipe for one person. Others make it for 4 or 2 portions and it's harder to change for one portion, so you really made my life easier with the ingredients.
i love your easy japanese cooking. keep going on. its so much inspiration for me and feasible on a normal workday
これは美味しそう. 昨日うどんを売っているお店は見つけた。うどんを作ってワクワクします！このビデオを作ってくれてありがとうございます。🙏
Thank you so much for your videos Yuka! I love how you are very conscious about what ingredients people living outside of Japan are able to buy. Your videos are always a great source of inspiration when I don't know what to cook.
I am currently cooking the yakiudon from this video! 💕✨
oh yum, looks like I am cooking Udon tonight!
Amazing!! My husband looooves udon, we will definitely be trying this. Thank you! ❤️❤️
I love how simple all of these are! Thank you so much!
I love udon! I recently got my mum to try it too and I wanted to expand my recipe list of udon dishes so I’m excited to try some of these!
We’re having your curry udon for lunch :D
Delicious! Thank you!
My younger brother loves udon! We'll definitely have to try some of these, they look delicious. :D
Wow! all good recipes. I love the curry idea.
I love the music you chose for this video! It really suits the happy vibe :3
The soup ideas are really wonderful. I'm always struggling to make a good soup base but could not come up with satisfactory ones. Will give them a try!
I found your channel recently and became instantly amazed by how you present the recipes and the simplicity of it all, before watching your videos I would never even think that ramen could be something simple like the shoyu ramen and shio ramen you showed in another video, it quite honestly blew my mind and made me really happy to have these recipes added to my repertoar.
the creamy mushroom udon looks so good! i didnt expect miso to be in it but ill have to try it soon^^ your videos are great, keep up the good work!!
Thank you for these recipes! It has recently been very rainy and cold in the USA, so I was very happy to make some udon soup 😊
I was looking for some inspiration for my dinner tonight and your video was really helpful and beautiful! I love you so much and thank you for teaching me!🤍🦋🌱💫✨
I love that you added the ketchup option! I lived in Okinawa and one of my favorite humans cooked for everyone most days and often did ketchup on the noodles. I did think it was weird until I tried it and it’s delicious. And he was a wonderful kind person so I would try anything he took the time to make for us.
My husband lived in Japan and calls ketchup noodles Japanese spaghetti so I’m happy I have a proper name for the dish now!
I just made the yaki udon. Delicious and so easy
I looooove udon! the texture is great and it's so easy to make! Next time i'm buying it again, i'll definetely try it with some cabbage and carrots! ^^
Love this simple recipes, looks soo yumm 😍😍
Hi Yuka 🙂 I wanted to let you know that I made the creamy mushroom udon, and I am really enjoying it. I bought some frozen udon from my Asian store and the chew it added to the creamy dish is really enjoyable. I also made your karage! Thank you for posting your recipes. I look forward to making more of them ❤
I made your yaki udon recipe tonight. It was so good, thank you for sharing! I look forward to trying your other recipes 😊
Hi Yuka, I made the Napolitan udon. It was really good and reminds me of spaghetti. Thank you for sharing 😊
Just made the napolitan udon for the first time and it is so delicious! Can’t wait to make again :)
Looks so yummy! I usually just eat udon in soup so I will have to try your ideas!
the ketchup udon sounds good!!
My daughter loves napolitan style pasta.
🇮🇩Thank you... Sangat membantu sekali resepnya untuk koki Jepang rumahan seperti saya 😁
Please make a cook book!! I would totally buy it
Hey Yuka,
Thank you for the upload. Now I know what I am gonna eat as soon as I'm back home. You said you lived in Europe. Where in Europe do you live? I enjoy your videos a lot. Keep up the good work ♥️
Thank you for the comment! I live in Spain now 🇪🇸
@@yuka_jp oh wow that's so cool!
Just tried the curry Udon ! Really nice and creamy, and a great vegetarian dish :) Also, I wanted to say your channel made me want to do Japanese cooking. Please keep posting :D
Thank you so much for the recipes! These are so simple and I always have most of those ingredients home, so it's perfect for me as someone who's not into cooking and loves japanese cuisine hahaha ❤ I'm making the curry version today, seems delicious!
This looks sooo god! May I ask where u get ur tableware ? It’s so pretty!
Hi Yuka! I just discovered your channel. I love Japanese food but have trouble finding certain items in the US. We are lucky to have an Asian Market not too far away. I so appreciate your channel and the way you show how versatile you can be with Japanese cooking. Tonight I tried your Kake Udon, but instead of Udon I used soba noodles (I didn’t have udon in the pantry). I am waiting on my kombu dashi to arrive in the mail so for this recipe I used vegetable broth and nori seaweed for the umami flavor. It was so good but I bet it’ll taste even better with real dashi. Please continue to make your wonderful videos! Sorry for the long comment 😅
You added the Napolitan udon recipe twice in the description, instead of also adding the creamy mushroom udon recipe as well, just wanted to let you know. Love your vids
Thank you so much 😭🙏 I just changed it :)
For vegetarian people, bonito flakes can be replaced with Dulse flakes which is a kind of algae. There also exists other red seaweed like red nori. As Yuka had said, bonito dashi powder can be replaced with kombu dashi powder which is readily available in Asian stores or online. You can add fishy flavor by adding a drop or two of algae oil. Typically sold as omega-3 dietary supplement for vegans.
Amiga, coloca un trapito debajo de la tabla, no te vayas a cortar con un mal resbalón de la tabla. Y como siempre muchas gracias por tus recetas 😊💕
Oh i need to try the first one. It looks really yummy. Do you have a tip for the salad? It's really hard to buy salad for a single person kind of ^^", i don't wanna throw it away, but I never need a whole cabbage.
Hi yuka! Your recipes changed my life. I enjoy cooking now and i eat healthier (no more instant cup noodles!), which had a huge impact on my skin and digestion. Thank you!
I haven't been able to find bonito powder, dashi powder, bonito dashi powder and chinese chicken essence powder in the Netherlands though.
Can i replace them with regular fish and chicken broth?
Also, here i saw green miso, shiro (white) miso and aka (red) miso, which miso do you usually use?
Hello! Thank you for the comment :)
First, I have to apologize that I made you confused.
Dashi powder is Japanese broth powder. It can be bonito, kombu, shitake, etc,
I usually use bonito powder, and I call it bonito powder, dash powder or bonito dashi powder but they are the same thing. I’m sorry for the confusion.
You can use fish broth as a substitute for bonito powder, and chicken broth as a substitute for Chinese chicken essence powder.
The taste won’t be exactly the same but I guess they are the best alternative 😢
About miso, you can use white or red.
I’ve never heard of green miso, maybe better to avoid it 🤣
White miso is more sweet and less salty, red miso is more salty and less sweet. In Japan, there are many kinds of miso. People use whatever they like :)
I should probably make a video about Japanese ingredients and their substitutes!
Thank you for asking :)
@@yuka_jp I will stay tuned. I adore you for being both a good chef and a thoughtful one! You're super inspiring :) I will try making mitarashi dango soon, but if you ever post a recipe... I will use yours! ^^ ♡
je kan dashi vinden bij oriental (of bestellen bij hun, is pretty cheap :)) en in de meeste toko's kan je het ook gewoon kopen
hello!! i really like this video. thank you for upload this. i have so many udon noodles in my fridge and i don’t know how to eat them. you’ve given me lots of ideas!! thank you for that. by the way on the second recipe, the basi udon soup, can i skip the sake or if you have an alternative for that?
Yuka, what type of cabbage do you use for the yaki udon? I am new to using cabbage as well as udon. Thank you for the recipes, I am excited to try the curry version!
❤️❤️❤️❤️❤️
ty :))
I need to find the bonito dashi powder in Spain. :( Everything looks delicious!!!
I was wondering if buy udon and try something. Now I have a lot of idea to try! Thank you^^ I'd like to try soba as well (can I try soba with the second option?). Can I ask a silly thing? How long does the bonito powder bag/pack lasts? (How many tbsp is?)
xD i kinfa like it that most of your soups / souces are always: Soya souce, mirin, dashi powder and sometimes ... Sake 😀
regarding the Napolitan Noodles. It's kinda funny to think that every country seems to have a "foreign" dish but made in their stile 😀 i mean having a ketchup souce for noodles is nothing new since many kids like it (at least in Germany here. I mean my nephew could eat a ketchup souce noodle bowl anytime)
Is there a Japanese style curry powder? If so, brand name? Can any type of curry powder be used?
Yes! Check out S&B curry powder (エスビー)😊 You can use any curry powder :)
@@yuka_jp Thank you! I will.
I made the curry udon! Really good, the noodles pick up the flavor 😋 too bad I can't find Bonito here, but I used some powder chicken stock to sub.
Ok I have since found some dashi and made the creamy mushroom one today. SO GOOD, flavorful and easy- thank you! 🤩
Haha, I think you tapped into the problem of overweight in Europe and USA, everything taste so much better with cheese. 🤗🤗 and some cultures use it in almost everything.
I dont know where to find dashi powder in my area so is it possible to eat the udon with miso soup?
When you use vegetable oil which oil do you use? I never understand what type of oil. Sunflower? olive?
Do the frozen spring onions defrost fully, by the time you eat?
hi how do you froze the green onion? do you wash them first then froze it? thank you
Can I use regular noodles?
Can you freeze green onion? Where I live I can never find it and when I do it disappears again
No salt? Nice video!
For the Kake Udon, are you supposed to boil the soup?
You don't have to boil the soup, you just need to heat it to dissolve the powder :) Thank you for asking!
One thing I have noticed and that is you never use canned salmon the way you use canned tuna. Is there a reason for this?
I personally have an issue with eating tuna (although I do enjoy eating it and the dolphin thing is by-and-large a thing of the past...okay, well, don't ask; it will be a long story) I was wondering if I could substitute tinned salmon for tuna instead?
Canned salmon is not that common in Japan, so I'm just not used to using it. Of course you can use canned salmon as a substitute :) Thank you for the comment!
I have done a miracle... Like # 420
What are bonito flakes?
theyre dried fish shavings! (sorry for the late reply)
Yukaさん、こんにちは。私はあなたのビデオに感謝したいと思いました。もうすぐ日本人の友達が来るので、日本食でもてなしたいと思っています。ぜひ、教えてください。ありがとうございました。
コメントありがとうございます😊💕
Everything was good till 10:38
I'm just curious. Can you get drunk from drinking too much soup that has mirin or sake in it?
no lol
@@selenite.-qn8cc thanks. I finally know after a year lol
Apart from nori used in sushi, I find much of the seaweed used in Asian cooking tastes too strongly of sea water and I find this nauseating. Are there any types of seaweed that you can recommend that don't have this strong briney flavour?
Most of your udon with cabbage. I don't like cabbage. The smell of cabbage like fart.
Dansk dansk
The ketchup udon looks delicious. I'll definitely try it when I can, along with the other recipes.. :)