The Japanese carbonara: incredibly creamy, simple to make, umami-rich, and ready in a matter of minutes
Udon noodles are served hot from a pot (kama) into a heated bowl, topped with a raw egg (tamago), and drizzled with Mentsuyu sauce. Miso butter, garlic ginger paste, green onion, toasted sesame, and (non-vegetarian) katsuboshi are optional additions. The egg yolk, mentsuyu, and other ingredients merge and make a creamy, silky, and delectable sauce with a lot of umami. I swear, you become addicted right away!
If you have the ingredients on hand, Kamatama Udon may be made in two to three minutes. I have mentsuyu sauce and miso butter on hand at all times since they are both fantastic sources of delicious umami flavor. Both are able to enhance a broad range of foods. Miso butter bread, for example, is a culinary pleasure, but miso butter can also elevate basic steamed or roasted veggies to gastronomic heights. Mentusuyu can be used in place of soy sauce in any recipe, adding depth of flavor as well as a mild sweetness. I also have udon noodles on hand. My all-time fave noodles! Its thick, smooth texture has a warm, cozy feel to them, and they absorb sauces extremely well. They are usually sold in one-serving packages and are pre-cooked. As a result, they are ready in just 2 minutes in boiling water.
Kamatama Udon – Noodles with a strong addictive factor!Cuisine: JapaneseDifficulty: Easier Than Easy
The Japanese carbonara: incredibly creamy, simple to make, umami-rich, and ready in a matter of minutes.
- Open the udon noodle packet and place it in a saucepan of boiling water for 2 minutes, loosening the noodles slightly after 1 minute.
- Rinse the noodle bowl with hot water or heat it briefly in the microwave. Pour in the mentsuyu sauce, miso butter, and garlic ginger paste, then top with the noodles, making a well in the middle for the egg yolk and garnishing with spring onion leaves and sesame seeds.
- Before eating, properly mix all ingredients together.