Easy and Delicious! Kama-tama Udon with Sanuki Udon Noodles

Name: Easy and Delicious! Kama-tama Udon with Sanuki Udon Noodles
Yield: Serves 1 serving
Ingredients: 3.5 –5.3 oz udon noodles (100–150 grams, Sanuki style preferred); 1 large egg (can use soft-boiled egg instead); Chopped green onions, as desired; About 2 tablespoons dashi soy sauce (or mentsuyu); Optional: shredded nori (seaweed), toasted white sesame seeds

sayahk @cook_40023901

This is a simple and tasty way to enjoy udon. Ever since I tried it in authentic Kotohira, I always make this whenever I can get fresh Japanese eggs.
Recipe background:
I love udon and enjoy it in many different ways. When I brought back fresh eggs and made kama-tama udon in Hong Kong, everyone loved it—even my friends who had never heard of it before. I’ve been asked for this recipe so many times, so I decided to share it here, even though it’s really simple.

sayahk @cook_40023901

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Ingredients

Serves 1 serving

3.5–5.3 oz udon noodles (100–150 grams, Sanuki style preferred)
1large egg (can use soft-boiled egg instead)
Chopped green onions, as desired
About 2 tablespoons dashi soy sauce (or mentsuyu)
Optional: shredded nori (seaweed), toasted white sesame seeds

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Steps

1

Cook the udon noodles in a pot (use either dried or fresh noodles) to your preferred firmness.
Transfer the hot noodles directly from the pot into a bowl.
2

Place the raw egg in the center of the noodles, add chopped green onions, pour dashi soy sauce over, and mix everything together well with chopsticks.
Top with shredded nori and sesame seeds if you like, and enjoy.
3

If you live outside Japan and can’t use raw eggs, you can use a soft-boiled egg instead. (It’s not fully cooked, but that’s how we eat it at home.)