Photograph of the finished Kamaage udon

Japan · Mì udon vớt nồi Kamaage udon

Kamaage udon

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Udon noodles Udon noodles 880 g
  • Photograph of Dried flounder Dried flounder 80 g
  • Photograph of Kombu seaweed Kombu seaweed 48 g
  • Photograph of Soy sauce Soy sauce 180 ml
  • Photograph of Mirin Mirin 140 ml
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 32 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Ginger Ginger 48 g

Method

  1. 1 Make a rich broth from kombu and dried halibut, then season with soy sauce and mirin to make a dipping sauce.
  2. 2 Boil the udon noodles for 12 minutes in plenty of water, then transfer them directly to a bowl along with some of the boiling water.
  3. 3 Without rinsing with cold water or washing the flour, kamaage means scooping directly from the pot, so the flour coating on the noodles is retained.
  4. 4 That layer of flour makes the broth in the bowl slightly cloudy and the noodles softer and smoother; that's the purpose of this way of eating.
  5. 5 Serve the noodles immediately while they are still steaming hot; if they cool down, they will become soggy in the broth.
  6. 6 Dip in dark soy sauce, then add shredded tuna, grated ginger, and green onions.
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