The udon-version equivalent of tamago-kake gohan! The dish is as simple as its rice counterpart but with more variety, because of the endless possibilities of toppings. This one is kama-age udon, where udon noodles are not chilled (and reheated) after boiling. The method naturally leaves the surface of udon slightly rough, which lets noodles mingle with sauce better for a richer taste. Toppings for kamatama udon (kama-age udon with egg) can be as minimal as chopped green onion or as elaborate as including mentaiko spicy salted pollack roe, nori seaweed, cheese, and so on. Below is our favorite, a simple combination of green onion, chives, toasted white sesame seeds and agetama tempura pearls.
1/2 of recipe:
451 calories; 12.2 g protein; 8.7 g fat; 73.6 g carbohydrate; 70.7 g net carbs; 798 mg sodium (with nama shoyu fresh soy sauce; 701 mg with 50% reduced-sodium soy sauce; 857 mg with regular soy sauce); 210 mg cholesterol; 2.9 g fiber
1/2 of recipe:
451 calories; 12.2 g protein; 8.7 g fat; 73.6 g carbohydrate; 70.7 g net carbs; 798 mg sodium (with nama shoyu fresh soy sauce; 701 mg with 50% reduced-sodium soy sauce; 857 mg with regular soy sauce); 210 mg cholesterol; 2.9 g fiber
