Kamatama (cold udon)
Sanuki udon, a representative udon of Japan, is a savory and light udon that is mixed with wheat water salt and chewy noodles with raw eggs and green onion sesame seaweed powder garnish
2 serving
Within 30 minutes
노루네
Ingredients
  • Udon noodles
    2serving
  • Scallions
  • Eggs
  • seaweed flakes
  • Tzuyu
  • Wasabi
Cooking Steps
STEP 1/5
This is the udon noodle I bought from Takamazu
STEP 2/5
Boil the noodles in boiling water for 14 to 15 minutes
STEP 3/5
Place in cold water and drain on a tray
STEP 4/5
Put the noodles in a bowl and put the green onions on top of the yolk, which is the flower of Kamatama udon
STEP 5/5
The characteristic of Sanuki-style joktaudon, Kamatama udon, which feels more chewy and savory as you chew it, is simple and different
I'm going to pop the deep yolk and eat it with a light taste Kamatama udon is the key
Cooking review
4.63
score
  • 907*****
    score
    It's simple and not hot, and it's so delicious.ï
    2023-08-04 22:30
  • 905*****
    score
    I added 2 spoons of tzuyu and seasoned dried laver because there was no seaweed powder. It was so delicious
    2022-05-25 00:04
  • 731*****
    score
    It's so delicious It tastes better with a bit of sesame oil^^ I think I'll eat it often
    2021-07-17 19:48
  • 602*****
    score
    The eldest one who is picky about food tastes good^^
    2019-09-01 12:52
  • 984*****
    score
    It's delicious
    2019-05-07 17:03
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