Kama Tama Udon
Super simple recipe that I found in the Rintaro cookbook. Also known as 'udon "carbonara"'. Apparently, kama tama is an ubiquitous item on udon menus in Takamatsu (the udon capital of the world), where it's commonly served with just hot udon, raw egg, shoyu, ginger, and scallions. This is a bit of a modification to the recipe, with a little bit more richness from the egg yolks, butter, and bonito flakes. At the end of the day though, this is a super simple recipe, so the quality of ingredients (especially the udon and bonito flakes) is paramount. Most refrigerated or frozen pre-made udon noodles simply don't work that well, unfortunately. But it's super simple to make, would recommend giving it a try even if you're using regular udon noodles.
Active Time: 15 min
Total Time: 15 min
Ingredients
> udon noodles (250g)
> egg yolks (2)
> butter (1 tbsp)
> soy sauce (2 tsp)
> ginger (grated, to taste)
> scallions (thinly sliced, to taste)
> bonito flakes (~8g)
Instructions
1. Boil the udon noodles until fully cooked. Remove from the pot and place into a warm bowl.
2. Top with the butter, egg yolks, soy sauce, and bonito flakes.
3. Mix everything together, including the ginger and scallions. Enjoy immediately.