Kamatama Udon is one of the immensely popular udon dishes in Japan, offering a delightful harmony of egg and dashi soy sauce. Despite its popularity, this delightful dish remains relatively unknown outside of Japan. I hope it receives the recognition it deserves beyond Japan.
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What is Kamatama Udon?
Kamatama Udon is a udon noodle dish that consists of boiled udon noodles mixed with egg and soy sauce infused with dashi broth. "Kama" is short for "kamaage," indicating freshly boiled noodles, and "tama" is an abbreviation for 'tamago,' which means eggs. Unlike udon noodle soup dishes, this dish doesn't have soup; instead, it is seasoned with egg and dashi soy sauce.
The combination of dashi and egg is known to pair well and can be found in various Japanese dishes like Chawanmushi (savory egg custard), Dashimaki Tamago (rolled omelet with dashi), and Kakitamajiru (egg drop soup). Once you try it, you will be captivated by its flavor.
Exploring dashi soy sauce
This dish can be enjoyed with regular soy sauce, but it truly shines when drizzled with dashi soy sauce. As the name suggests, dashi soy sauce is made by infusing dashi into soy sauce, offering lower sodium content compared to regular soy sauce, while providing strong umami flavors.
While commercially available options can be found at Asian markets, you can also easily make it at home. For more information on how to make dashi soy sauce, please refer to the linked page.
Egg Options
In kamatama udon, three types of eggs are used: whole eggs, egg yolks, and onsen tamago (Japanese hot spring eggs). When using a whole egg, it becomes semi-cooked inside the noodles during the cooking process. Whether to use only the yolk is entirely a matter of personal taste, but it is recommended if you want to enjoy a richer egg flavor.
Using onsen tamago alters the flavor slightly, making it a good choice for those who are not comfortable consuming eggs that are not fully cooked or cannot find eggs that are safe to eat. This variation is sometimes referred to as "Ontama Udon."
In Japan, eggs safe for raw consumption are commonly available, so using whole eggs is the most common practice for this dish. Due to the blend of eggs and noodles, it is sometimes referred to as the udon version of spaghetti carbonara. The combination of the semi-cooked egg flavor with the dashi soy sauce creates a perfect match that is hard to beat.
Common toppings
By adding toppings, you can enjoy this dish with various flavors. There are several toppings that pair well with kamatama udon, including:
- Green onions (scallions)
- Tenkasu (tempura bits)
- Shredded nori seaweed
- Shaved bonito flakes (katsuobushi)
- Grated ginger
These toppings are optional, so feel free to use them according to your taste. Personally, I always go for green onions and tenkasu. If you have to choose just one, I highly recommend green onions.
📋Step-by-step recipe
Ingredients
- 1 serving udon noodles (fresh, dried, pre-cooked, or frozen)
- 1 pasteurized egg (or egg yolk or onsen tamago)
- ¾ Tbsp dashi soy sauce (regular soy sauce can be substituted, although the flavor diminishes)
Toppings:
- greens onions / scallions (thinly sliced)
- tenkasu (tempura bits)
Instructions
🕒 Total: 10 mins
Step 1
Boil udon noodles in plenty of water in a pot according to the package instructions.
Step 2
Crack egg into a bowl and beat it.
Step 3
Transfer the boiled udon noodles directly from the pot to the bowl, being careful not to include too much boiling water, then quickly mix them with the beaten egg. Drizzle with dashi soy sauce, mix again, and top with green onions and tenkasu to taste.
To Store
Consume it on the same day.
Tips on how to make
- Transfer the boiled udon noodles directly from the pot to the bowl without draining them in a colander. This step allows you to quickly mix the udon noodles with beaten egg while they are still piping hot, achieving a semi-cooked consistency for the egg.
- Although not essential, taking the egg out of the refrigerator about 30 minutes before use and letting it come to room temperature, or preheating the bowl in advance, can make it easier to achieve a semi-cooked state for the egg.
Crucial note
This dish is not suitable for pregnant women or those with weakened immune systems, such as elderly individuals or infants under the age of 2, as the eggs are not fully cooked. Please refrain from consuming it if you fall into these categories.
Recipe card
Kamatama Udon (Udon Mixed with Raw Egg)
Ingredients
- 1 serving udon noodles (fresh, dried, pre-cooked, or frozen)
- 1 pasteurized egg (or egg yolk or onsen tamago)
- ¾ Tbsp dashi soy sauce (regular soy sauce can be substituted, although the flavor diminishes)
Toppings:
- greens onions / scallions (thinly sliced)
- tenkasu (tempura bits)
Instructions
- Boil udon noodles in plenty of water in a pot according to the package instructions.
- Crack egg into a bowl and beat it.
- Transfer the boiled udon noodles directly from the pot to the bowl, being careful not to include too much boiling water, then quickly mix them with the beaten egg. Drizzle with dashi soy sauce, mix again, and top with green onions and tenkasu to taste.
Notes
- Consume it on the same day.
- This dish is not suitable for pregnant women or those with weakened immune systems, such as elderly individuals or infants under the age of 2, as the eggs are not fully cooked. Please refrain from consuming it if you fall into these categories.
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