Kamatama Udon (Hot Udon with Raw Egg)

Name: Kamatama Udon (Hot Udon with Raw Egg)
Total time: 10 min
Yield: Serves 2
Ingredients: Frozen udon noodles 2 packs; Egg 2; Green onions (konegi) 2 stalks; Bonito flakes (small pack) 1 pack (2–3 g); Soy sauce 4 tsp; Water (for boiling the udon) 1.5L

⏱ No time

Serves 2 · About 10 min
Freshly boiled hot udon mixed with raw egg and topped with soy sauce. No broth to make, so it is quick.

⚠️ This dish uses raw eggUse eggs with no cracks that are within their best-before date (in Japan, the date on eggs shows how long they can be eaten raw). Keep eggs in the fridge, and eat right after cracking them. It’s safer for young children, older people and anyone who is unwell not to eat raw egg.

① Cut the green onions and beat the eggs→② Boil the udon→③ Mix with the egg→④ Soy sauce and toppings

What to buy

Frozen foods

Frozen udon noodles2 packs

Eggs & vegetables

EggFresh eggs within the best-before date2Green onions (konegi)Pre-cut ones are OK2 stalks

Seasonings & dry goods

Bonito flakes (small pack)1 pack (2–3 g)

Check what you already have

Soy sauce4 tspWater (for boiling the udon)1.5L

Tap an item to check it off (checks clear when you close the page).

How to make it

Cut the green onions and beat the eggs

About 3 min

Cut the green onions into small pieces 2–3 mm wide on the cutting board (thin rounds)
Crack 1 egg into each of 2 large bowls
Beat well with chopsticks, cutting through the egg white

How to tell it's doneThe yolk and white are mixed, and it is the same yellow all over.

Be carefulDo not let the eggs sit after cracking them. Move on as soon as they are beaten.

Boil the udon

High heatAbout 1 min (check the package)

Bring plenty of water (about 1.5 L) to a boil in a large pot
Add the frozen udon still frozen
Boil for the time on the package (usually about 1 minute). Loosen with chopsticks
Drain in a colander quickly. Do not rinse with water

How to tell it's doneThe noodles are separated one by one and are white and soft all the way to the center (no frozen parts).

Be carefulIf you rinse the noodles or let them sit and they cool, the egg will not cook and stays raw.

Mix with the egg right away

30 sec

Right away, put half of the freshly boiled hot udon into each bowl with egg from step 1
Mix widely about 20 times with chopsticks, lifting from the bottom

How to tell it's doneThe egg coats all the noodles and is a little whitish and creamy.

Be carefulThe egg in this dish does not fully set. You will be eating raw egg, so use eggs within the best-before date and eat right after making it.

Add soy sauce, green onions and bonito flakes

1 min

Pour 2 tsp soy sauce over each bowl
Top each bowl with half of the green onions and bonito flakes
Mix quickly once more and taste it. If too weak, add soy sauce 1/2 tsp at a time

ReadyThe soy sauce color is all over, and the bonito flakes are on top. Eat right away.

📚 Learn more about this dish

🥬 Ingredient guide

Eggs Katsuobushi (bonito flakes)Konegi (green onion)Shoyu (soy sauce)

🔪 Cutting & cooking tips

Koguchi-giri (thin rounds)

If it didn't work out

The egg is loose and raw-tastingThe noodles had cooled. Next time, put them in the egg right after draining, and mix right away.

The flavor is weakAdd soy sauce 1/2 tsp at a time, mixing and tasting each time.

Too saltyToo much soy sauce. Next time, start with 1 tsp and add more while tasting.

The noodles stick together in clumpsThey were not loosened enough while boiling. Stir widely with chopsticks to loosen them.

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Made by YUU, a teen who loves cooking → About me