Kamatama Udon recipe - ingredients, nutrition and when to eat it
Kamatama udon is made by mixing a raw egg and soy sauce into hot udon noodles until smooth and creamy.
Kamatama udon is made by mixing a raw egg and soy sauce into hot udon noodles until smooth and creamy. It is perfect for a quick lunch or simple dinner, with a comforting, nutty, silky texture.
Japanese · 10 minutes to cook
Nutrition (per 267g serving): 345.7 kcal · protein 13.5g · carbohydrate 55.9g · fat 6.1g · sodium 1025.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the egg while the noodles are still hot so it coats them smoothly.
Tips: Instead of adding all the soy sauce at once, start with 1 teaspoon, taste, and add more as needed.
Tips: Because the dish contains a raw egg, use a fresh one; if you are not comfortable eating raw egg, top it with a soft-boiled egg instead.
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Ingredients (1 serving)
- Cooked udon noodles — 1 pc
- Egg — 1 pc
- Soy sauce — 2 tsp
- Green onion — 1 Tbsp
- Toasted sesame seeds — 1 tsp