Photograph of the finished Kamatama udon

Japan · Mì udon trộn trứng sống Kamatama udon

Kamatama udon

25 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 Chicken eggs Chicken eggs 8
  • Photograph of Soy sauce Soy sauce 140 ml
  • Photograph of Mirin Mirin 80 ml
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 32 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Dried flounder Dried flounder 48 g

Method

  1. 1 Simmer soy sauce with mirin and a little dried halibut broth for 4 minutes, then let cool to create a rich sauce.
  2. 2 Crack the eggs into a large bowl and whisk gently, keeping the bowl at room temperature, not cold.
  3. 3 Boil the udon noodles for 12 minutes, then remove them directly from the pot and place them in the bowl of egg without rinsing.
  4. 4 The heat from freshly cooked noodles is the only thing that will cook the egg; if the noodles are rinsed cold, the egg will still be raw and slimy.
  5. 5 Mix vigorously 20 times immediately so that the egg coats the noodles with a creamy layer.
  6. 6 Pour the rich sauce over the dish, sprinkle with shredded tuna, green onions, and pepper, then eat immediately.
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