Kamatama Udon (Kagawa-style)
Kagawa in Shikoku, Japan is known for its delicious udon. Rather than rounded noodles, you'll find thick, square cut udon. Kamatama udon is one of the simplest ways to enjoy good quality udon - hot noodles are tossed in a "sauce" made with raw egg and a special kind of Kamatama dashi-joyu (dashi soy sauce). You can substitute other dashi soy sauce/dashi-joyu
Background: This style of eating udon comes from Kagawa. Before, it was supposedly only a special dish reserved for regular customers in Kagawa's udon shops. Even now you'll only find it in certain udon shops.
- Udon (Kagawa-style or other type, good quality is best) (2 servings)
- Green scallions/negi (A couple stalks, enough to garnish the udon)
- Dashi-joyu/dashi soy sauce (As needed (a few teaspoons should do))
- Eggs, set out to room temperature (2)
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.
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)
Bring a large pot of water to a rolling boil and add the udon.
Boil to the time on package instructions.
Meanwhile, crack the eggs into the serving bowls.
Beat the egg well with chopsticks.
Add a little dashi-joyu to each bowl (about 1/2-1 teaspoon)
When the udon has finished cooking, pour into a colander and let drain well.
While the noodles are still hot, add one serving into each bowl and mix with the beaten egg.
Serve as is, and have dashi-joyu and negi available on the table.
Each person can then add more dashi-joyu to their liking (start with a little and add more if you like).
Garnish with as much negi/scallions as you wish.
Mix noodles, negi and egg together again and enjoy! Add more negi and dashi-joyu as needed :)
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