My rendition of the famed Butter Shoyu Udon from Shin Udon 慎 in Shinjuku, Tokyo. A beautiful sight for both the eyes and belly. Conjure this magical treat for your loved ones today!
Kamatama Udon = Boiled Udon with Eggs. Enveloped with the fragrance of Butter and Shoyu, each strand of Udon is perfectly coated with medium-rare eggs and juicy bits of Fresh Scallions and Tobiko (Flying Fish Roe). Thumbs up!
Variation: Substitute the Tobiko with some Beef Slices (stir-fried with Teriyaki Sauce/ Shoyu Sauce).
Preparation Time: 10 mins | Serves 1 portion
Ingredients
200g Inaniwa Udon (1 portion) *see image below*
2 - 3 Tbsp Salted Butter, Chilled
1 Tbsp Dashi Shoyu or Regular Shoyu - Add more if required
1 Stalk Scallions or Green Onion, Chopped
1/4 Tsp Ground Black Pepper
2 Tbsp Tobiko (Flying Fish Roe)
1 Egg
Inaniwa Udon is a much thinner, smoother and chewier variety of the usual Udon noodles. For this recipe, I've used the “Shimadaya” Frozen Inaniwa Udon Noodle that is available at most supermarkets or Japanese Marts like Don Don Donki and Meidi-Ya.
Directions
Place egg in a saucepan and pour boiling water over it till it is submerged. Cover the saucepan with a lid for 6 mins and 30 secs. Set aside
In the meantime, chop up the scallions and set aside. In a separate plate, put the Chilled Butter and Shoyu.
Bring another saucepan of water to boil and cook Udon noodles for approximately 30 - 45 seconds. Once cooked, strain the Udon and transfer on top of Butter and Shoyu and mix.
Rinse soft-boiled eggs in running water and crack on top of Udon. Top Udon with Scallions, Tobiko and Black Pepper.
Ready to serve!
Watch me mix my Udon!
Love your spice?
Add a teaspoon of spicy sesame oil/ chilli oil to your Udon. I like mine best with Shichimi (Japanese Chili powder)
Enjoy!
Signing off, Cher
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