Easiest Way to Spring Yummy Basic Kamatama Udon

Josie Castro
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Easiest Way to Spring Yummy Basic Kamatama Udon
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Easiest Way to Spring Yummy Basic Kamatama Udon Delicious, fresh and tasty.

Basic Kamatama Udon. Great recipe for Basic Kamatama Udon. This is a staple dish in my house. Stir the noodles well and eat while the udon is still hot.

Thaw frozen udon in water, then put it in a bowl and warm in the microwave.

Slice the onion, then place onion, katsuobushi, and raw egg on top of the udon.

Season with soy sauce to taste.

You can cook Basic Kamatama Udon using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Basic Kamatama Udon

  1. It’s 1 of pack Sanuki udon (frozen or dried).

  2. You need 1 of Egg.

  3. You need 1 of Green onion or the white part of a Japanese leek.

  4. It’s 1 of Dashi soy sauce or soy sauce.

  5. Prepare 1 of Bonito flakes.

  6. It’s 1 of Toasted white sesame seeds.

Miyata serves his creations cold with dipping sauce, stir-fried, as a warm beef soup, bathed in curry, or as kamatama, where a raw egg transforms housemade dashi into a slightly thicker "sauce" that coats each noodle.

Kamatama udon is the same as kamaage udon with the addition of a raw egg cracked on top.

To enjoy this dish, break the yolk with chopsticks and drizzle some soy sauce on top before mixing everything together.

The raw egg should thicken slightly from the heat of the noodles and join with the soy sauce to form a creamy, savory sauce.

Basic Kamatama Udon step by step

  1. Boil the udon. Mince the green onion and set aside..

  2. Once the noodles have finished boiling, drain them and transfer them to a bowl. Add the egg and mix it in well. Garnish it with green onion, add the dashi soy sauce and enjoy..

  3. Kansai-style Udon.

https://cookpad.com/us/recipes/145912-comforting-flavor-kansai-style-udon.

  1. Kansai-style Kitsune Udon.

https://cookpad.com/us/recipes/144195-easy-kansai-style-kitsune-udon.

Kamatama Udon "Tastes of JAPAN by ANA" is a regional vitalization project that collaborates with the different prefectures in Japan to present the Land of the Rising Sun in all of its diverse glory.

Udon is famous for Kagawa Prefecture, but besides chicken stock, oiri soft, and wasanbon, other ingredients used is olives to enrich the flavor. "Kamaage-udon", taste the freshly boiled, warm and soft noodles "Kamatama-udon", enjoy with sauce made by mixing a fresh raw egg, grown under strict quality control, and soup stock.

There are two ways of enjoying the noodles: firm noodles, where the noodles are cooled down in water after boiling to maintain the firmness, and soft.

Udon is a very basic dish that can be arranged in many forms.

While the noodles remain the same, the name of the dish changes depending on whether the broth is served hot or cold and what accompanies the noodles..