Introduction
Kamatama Udon is a simple yet deeply satisfying dish made by tossing freshly boiled udon noodles with a raw egg and soy sauce. The hot noodles lightly cook the egg, creating a creamy, rich coating that blends perfectly with the chewy udon. It’s quick, comforting, and full of umami.
Ingredients (for 2 servings)
- 2 servings fresh or frozen udon noodles
- 2 egg yolks (or whole eggs, very fresh)
- 2 tbsp soy sauce (or mentsuyu, noodle dipping sauce)
- 1 tbsp butter (optional, for richness)
- 1 green onion, finely chopped
- Grated ginger (optional)
Instructions
- Cook the udon
- Boil udon noodles according to package instructions. Drain well and place immediately into serving bowls.
- Add egg and sauce
- Crack an egg yolk (or whole egg) onto the hot noodles.
- Pour soy sauce (or mentsuyu) over the noodles. Add butter if desired.
- Mix
- Stir quickly so the heat of the noodles gently cooks the egg, forming a creamy coating.
- Serve
- Top with chopped green onions and a little grated ginger. Serve immediately.
Tips
- Use the freshest eggs possible for food safety and best flavor.
- Replace soy sauce with mentsuyu for a milder, dashi-rich taste.
- Try adding toppings like bonito flakes, nori strips, or grated cheese for variations.
Closing
Enjoy Kamatama Udon’s rich, creamy texture and savory taste — a quick and comforting Japanese noodle dish perfect for busy days or a simple indulgence.
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