Kamatama udon was traditionally made in large clay pots, but now has grown to have different varieties of the dish from many different regions of Japan. Made with hot udon noodles, raw eggs, and a sauce made from dashi soy sauce and other ingredients, it is not only an easy dish to make, but easy to customise. These soup stock pots are made to make it even easier to enjoy. Just use 1 pot per serving and you are on your way to flavour town.
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To make a hearty kamatama udon for one:
• Take 1 stock pot, 1 serving of udon, and 1 egg. Cook the udon according to the directions. Place the egg in a bowl and stir slightly.Â
• Add the udon noodles on top, and then pour over the stock pot. Feel free to add other toppings such as green onions, bonito fish flakes, or whatever you would like. Enjoy warm.Â
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Ingredients
If you have a food allergy or a special dietary requirement. Please check the product's ingredients on the packaging carefully before consuming. If you have any questions, please contact customer service before you place your order.
Soy Sauce (Wheat, Soybean, Japan), Sugar, Mirin (Alcohol), Salt, Liquid Amino Acids, Bonito (Fish) Extract, Fermented Seasoning, Dried Sardine Extract (Fish), Brewed Vinegar, Katsuobushi Fish Flakes, Hydrolysed Protein, Kelp Extract, Mackerel Fish Flakes, Seasoning (Amino Acids, monosodium L-glutamate), Flavouring, Thickener (Xanthan Gum). Also contains Wheat, Fish, Soybean.
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Net Weight: 92g
Product of Japan
Manufacturer Ebara Foods
Please store in a cool and dry place. Refrigerate after opening.
Nutritions
Per 100g:
Energy: 526kJ/126kcal
Fat: 0g
Carbohydrate: 26.1g
Protein: 5.7g
Salt: 10gÂ
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