Kamatama Udon (Udon Mixed with Raw Egg)
Kamatama Udon is one of the most popular udon dishes in Japan, offering a delightful harmony of egg and dashi-infused soy sauce. Despite its popularity, this delicious dish remains relatively unknown outside the country, so I hope it gains the recognition it deserves abroad.
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Servings: 1
Ingredients
- 1 serving udon noodles (fresh, dried, pre-cooked, or frozen)
- 1 pasteurized egg, pasteurized egg yolk, or onsen tamago (Japanese hot spring egg)
- ¾ Tbsp dashi soy sauce (You can substitute regular soy sauce, though the flavor will be slightly different.)
Toppings (optional):
- green onions / scallions (thinly sliced)
- tenkasu (tempura bits)
Instructions
- Boil the udon noodles in plenty of water in a pot according to the package instructions.
- Crack the egg into a bowl and beat it.
- Transfer the cooked udon noodles directly from the pot to the bowl with the beaten egg, being careful not to transfer too much boiling water. Then, quickly mix them together.
- Drizzle with dashi soy sauce and mix again. Top with green onions and tenkasu to taste.
Notes
- This dish is not suitable for storage. Please consume it as soon as possible.
- This dish is not suitable for pregnant women or people with weakened immune systems, such as older adults or children under 2 years old, as the egg is not fully cooked. Please avoid consuming it if you belong to any of these groups.
Nutrition
Calories: 354.04kcal Carbohydrates: 56.27g Protein: 19.28g Fat: 6.4g Saturated Fat: 1.38g Polyunsaturated Fat: 0.85g Monounsaturated Fat: 1.61g Trans Fat: 0.02g Cholesterol: 163.68mg Sodium: 1811.46mg Potassium: 89.75mg Fiber: 4.62g Sugar: 7.85g Vitamin A: 237.6IU Calcium: 27.38mg Iron: 1.1mg
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