1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Kamatama Udon (Kagawa-style)
Jp

Preparations

  1. Step 1

    If you can get special Kamatama dashi soy sauce or soy sauce for "tamago-kake gohan," it's the best for this dish. If not, you can use regular "dashi-joyu" (Dashi soy sauce), or make your own if you have Japanese dashi stock, soy sauce and mirin.

    If you can get special Kamatama dashi soy sauce or soy sauce for "tamago-kake gohan," it's the best for this dish. If not, you can use regular "dashi-joyu" (Dashi soy sauce), or make your own if you have Japanese dashi stock, soy sauce and mirin.

  2. Step 2

    Slice the negi/green scallions. Set out the eggs so they return to room temperature (this ensures the egg will be cooked just the right amount with the hot noodles are added)

    Slice the negi/green scallions. Set out the eggs so they return to room temperature (this ensures the egg will be cooked just the right amount with the hot noodles are added)

  3. Step 3

    Bring a large pot of water to a rolling boil and add the udon.

    Bring a large pot of water to a rolling boil and add the udon.

  4. Step 4

    Boil to the time on package instructions.

    Boil to the time on package instructions.

  5. Step 5

    Meanwhile, crack the eggs into the serving bowls.

    Meanwhile, crack the eggs into the serving bowls.

  6. Step 6

    Beat the egg well with chopsticks.

    Beat the egg well with chopsticks.

  7. Step 7

    Add a little dashi-joyu to each bowl (about 1/2-1 teaspoon)

    Add a little dashi-joyu to each bowl (about 1/2-1 teaspoon)

  8. Step 8

    When the udon has finished cooking, pour into a colander and let drain well.

    When the udon has finished cooking, pour into a colander and let drain well.

  9. Step 9

    While the noodles are still hot, add one serving into each bowl and mix with the beaten egg.

    While the noodles are still hot, add one serving into each bowl and mix with the beaten egg.

  10. Step 10

    Serve as is, and have dashi-joyu and negi available on the table.

    Serve as is, and have dashi-joyu and negi available on the table.

  11. Step 11

    Each person can then add more dashi-joyu to their liking (start with a little and add more if you like).

    Each person can then add more dashi-joyu to their liking (start with a little and add more if you like).

  12. Step 12

    Garnish with as much negi/scallions as you wish.

    Garnish with as much negi/scallions as you wish.

  13. Step 13

    Mix noodles, negi and egg together again and enjoy! Add more negi and dashi-joyu as needed :)

    Mix noodles, negi and egg together again and enjoy! Add more negi and dashi-joyu as needed :)

  14. Step 14

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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