📝 About This Recipe
Experience the soul of Kagawa prefecture with Kamaage Udon, a dish celebrated for its 'naked' presentation and pure wheat flavor. Unlike standard udon, these noodles are served directly from the boiling pot in their hot cooking water, preserving a unique, velvety texture and a comforting starchiness. Dipped into a concentrated, umami-rich 'tsuyu' sauce and customized with fresh aromatics, it is the ultimate interactive Japanese comfort food experience.
🥗 Ingredients
The Noodles
- 200-250 grams Dried Udon Noodles (High-quality Sanuki style preferred)
- 3-4 liters Water (For boiling)
Dipping Sauce (Kamaage Tsuyu)
- 1 cup Dashi Stock (Awase dashi made from kombu and katsuobushi)
- 3 tablespoons Mirin (Hon-mirin for best sweetness)
- 3 tablespoons Soy Sauce (Dark soy sauce (koikuchi))
- 1 teaspoon Sugar (To balance the saltiness)
Essential Aromatics and Garnishes
- 2 inch piece Fresh Ginger (Finely grated)
- 3 stalks Green Onions (Thinly sliced into rounds)
- 1 tablespoon Toasted White Sesame Seeds (Lightly crushed to release oils)
- 1/4 cup Tenkasu (Crunchy tempura bits)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Begin by preparing the dipping sauce. In a small saucepan, combine the dashi stock, mirin, soy sauce, and sugar over medium heat.
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2
Bring the sauce to a gentle simmer, whisking slightly to ensure the sugar is fully dissolved. Let it simmer for 2 minutes to cook off the alcohol from the mirin.
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3
Remove the sauce from the heat. For Kamaage Udon, the sauce should be served warm. Set aside and keep covered.
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4
Prepare your garnishes. Grate the ginger into a small mound, finely slice the green onions, and place the tenkasu and sesame seeds in small individual ramekins.
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5
Fill a very large pot with 3-4 liters of water. It is crucial to use plenty of water so the noodles can move freely and don't become gummy.
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6
Bring the water to a rolling boil over high heat. Do not add salt to the water, as udon noodles already contain a significant amount of salt.
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7
Add the dried udon noodles to the boiling water in a fan shape. Use long chopsticks or a wooden spoon to gently submerge them and prevent sticking.
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8
Follow the package instructions for the boiling time, but reduce it by about 1 minute. You want the noodles 'mochi-mochi' (chewy and elastic) rather than soft.
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9
While the noodles cook, prepare your serving bowls. Traditionally, a wooden 'tub' (hangiri) or a deep ceramic bowl is used. Fill the serving bowls with about 1 cup of the hot noodle cooking water.
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10
Once the noodles are ready, do NOT drain them into a colander. Use a noodle spider or tongs to transfer the noodles directly from the boiling pot into the prepared serving bowls.
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11
Pour the warm dipping sauce into two small individual dipping bowls (soba choko).
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12
Serve immediately. The noodles should stay submerged in the hot water at the table to maintain their temperature and slippery texture.
💡 Chef's Tips
Always use the largest pot you have; crowded noodles release too much starch and stick together. If using fresh or frozen udon, adjust cooking times significantly—frozen udon usually only needs 1-2 minutes. Don't skip the ginger; the heat of the ginger cuts through the saltiness of the dashi perfectly. If your sauce feels too strong, you can dilute it with a tablespoon of the hot noodle cooking water at the table. To get the best sesame flavor, grind them briefly in a suribachi (mortar) just before serving.
🍽️ Serving Suggestions
Pair with a side of crispy vegetable or shrimp tempura for a textural contrast. Serve with a chilled glass of dry Sake or a hot roasted Hojicha tea. A side of lightly pickled cucumbers (Sunomono) provides a refreshing acidity to the meal. For a protein boost, add a soft-poached Onsen Tamago (hot spring egg) to the dipping sauce. Offer extra katsuobushi (bonito flakes) on the side for those who want an even smokier profile.