Kamaage Udon
Thick Udon noodles served with a raw egg yolk in the center, fresh green onions, katsuobushi, and a touch of lime.
15 min
Japonesa
1 servings
The story behind
This dish is a perfect example of a clean and professional culinary style. The bright egg yolk in the center is not just visually striking; when mixed with the hot noodles, it creates an instant, silky sauce. The katsuobushi adds a characteristic smoky aroma, while the lime, carefully placed to the side, provides the necessary acidic balance.
Instructions
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1Cook the Udon noodles in boiling water until tender but still springy.
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2Drain the noodles well and place them in a nest shape inside a ceramic bowl.
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3Using a spoon, create a small well in the center of the noodles and carefully drop in the egg yolk.
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4Arrange the chopped green onions and the bonito flakes (katsuobushi) on the upper sides of the yolk.
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5Add the fresh lime wedge to the side of the bowl.
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6Serve immediately accompanied by hot Mentsuyu sauce to pour over the noodles just before eating.
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