Microwave or boil the udon noodles, then chop them up roughly. Wash the radish sprouts, cut off the roots, and chop into thirds.
Beat the egg in a bowl. Add the katakuriko and mix well with a whisk. Add the udon noodles, cheese and radish sprouts.
Heat some oil in a frying pan over medium heat. When the pan is warm add the batter and fry until crispy.
Turn the pancake over and fry until crispy on the other side, while pressing down with your spatula.
Slide the pancake out onto a cutting board, and slice into 6 pieces. Serve with ketchup and mayonnaise drizzled on top.
You can also put a whole pancake on your plate and cut it with a knife while eating.
Make sure to mix the udon noodles in after letting them cool down a bit. If you put very hot noodles in the eggs, they may curdle.
The only reason to cut the pancake up with a kitchen knife on a cutting board is to make it easier to eat with chopsticks. You can skip that Step if you like.
Story Behind this Recipe
I had a lot of frozen udon noodles and so I just made this on a whim. It was so easy but really delicious! Ever since then, this has become one of my go-to recipes.
I only added the radish sprouts for color, so you can leave them out if you like. You can use any other vegetables, but avoid using very watery vegetables since these pancakes are supposed to be thin and crispy. Slice any vegetables you use very thinly. If you use too many vegetables, it won't meld very well with the batter. The pancakes are great without any additions.