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Basic Kamatama Udon

This is a simple yet profound Kamatama Udon, made by tossing freshly boiled udon with a raw egg, soy sauce, and dashi broth. It's a heartwarming dish that's easy to make even on busy days.

Cooking Time 15 min
Calories Approx. 650 kcal
Published April 20, 2026
Servings 2 servings
Basic Kamatama Udon

Cooking Steps

  1. 1

    Pour 1000ml of 'Hot water (for boiling udon)' into a pot and bring it to a boil over high heat.

    Advice: To prevent the udon from sticking, it's key to boil plenty of water in a large pot.

    Ingredients
    Hot water (for boiling udon) 1000ml
  2. 2

    Add 2 balls of 'Frozen Udon' to the boiling water and cook for about '2 to 3 minutes' as per package instructions. Once the udon has loosened, turn off the heat.

    Advice: Overcooking udon will make it lose its chewiness, so follow the package instructions to aim for an al dente texture. Proceed immediately after boiling.

    ⏱ Boiling time 2 min
    ⏱ Boiling time 3 min
    Ingredients
    Frozen Udon 2balls
  3. 3

    Do not drain the boiled udon in a colander. Divide it hot into two donburi bowls, one ball per bowl. Adding a small amount of the boiling water (about 2 tbsp) will make it even more delicious.

    Advice: For Kamatama Udon, it's crucial to use freshly boiled, hot udon. Don't rinse it with cold water; transfer it piping hot to the bowls.

  4. 4

    Crack 1 'Egg' into each bowl, then add 1 tablespoon of 'Mentsuyu (4x concentrate)' and 1 teaspoon of 'Sesame oil' to each.

    Advice: Mixing the mentsuyu and sesame oil while the egg and udon are hot will help them coat everything well.

    Ingredients
    Egg 2pieces
    Mentsuyu (4x concentrate) 2tbsp
    Sesame oil 2tsp
  5. 5

    Mix everything well, then add 1g of 'Bonito flakes' and 1 tablespoon of 'Chopped green onions'. Garnish with 'Kimchi' and 'Nori (seaweed)' as desired, and it's complete.

    Advice: In addition to bonito flakes and chopped green onions, adding kimchi and nori as desired will further enrich the flavor and color. It's recommended to add them right before eating.

    Ingredients
    Bonito flakes 2g
    Chopped green onions 2tbsp
    Kimchi as needed
    Nori (seaweed) as needed

Basic Kamatama Udon

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