- 7 ounces thick white noodles (dried udon)
- 1 gallon water
First, prepare the dipping sauce. Boil the 3/5 cup bonito soup stock. Add the soy sauce and sugar. Bring to a boil. Reduce the heat and simmer for a couple of minutes.
Thinly slice the green onion (or leek).
Put the 1 gallon of water in a pan. Bring to a boil and add the dried thick white noodles (udon). Follow the cooking instructions on the bag (it is usually best to boil for 3 minutes on high heat and 9 minutes on medium heat.)
After boiling, divide the thick white noodles (udon) among 2 serving bowls. Pour boiling water from the pan over the noodles until they are covered.
Serve the dipping sauce separately in individual small bowls. The leeks and the other three optional ingredients (sesame seeds, grated ginger, shichimi) are mixed into the dipping sauce to the individual diner's taste.
“Kama-age” means to boil in a big pot. “Udon” are thick white noodles. This noodle dish is very popular and easy to make.
Japanese foods recipes
Int'l. recipes with a Japanese twist