Culinary Explorer
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Kamatama Udon (釜玉うどん)
Created by Chef Takumi
Three ingredients, one bowl, and no ceremony worth fearing. Hot udon half-cooks the egg into a glossy sauce, and the whole dish rests on timing.
Kamatama udon looks almost too plain to trust. Hot noodles, a raw egg, a splash of soy. That is the dish, and if the udon is good, it needs very little help.
The one detail that decides it is heat. The noodles must go from boiling water to the bowl while they are still fierce enough to thicken the egg. Wait too long and you have egg on noodles. Move quickly and you get a pale golden sauce clinging to every strand, glossy and soft, like the simplest custard that never saw a steamer.
Use fresh or frozen Sanuki udon if you can. The chew is part of the dish, not decoration. This is quick food, yes, but not careless food. We season it with shōyu, sometimes a little dashi soy if the bowl wants depth, then finish with scallion or grated ginger. Nothing hidden. Three ingredients will tell on you, which is kind of them, if you listen.
Ingredients
fresh or frozen Sanuki udon
Quantity
2 portions (about 400g total)
large eggs
Quantity
2
very fresh, preferably pasteurized if needed
shōyu (Japanese soy sauce)
Quantity
2 tablespoons
plus more to taste
| Ingredient | Quantity |
|---|---|
| fresh or frozen Sanuki udon | 2 portions (about 400g total) |
| large eggsvery fresh, preferably pasteurized if needed | 2 |
| shōyu (Japanese soy sauce)plus more to taste | 2 tablespoons |
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