Kamatama Udon (Udon Mixed with Raw Egg)
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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Servings: 1
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.
Nutrition
Calories: 305kcal
Enjoyed this recipe?I would be happy if you shared it with your friends.
