Kamaage Udon is Udon served in a wooden bowl with some hot cooking water. You dip Udon into dipping sauce and eat with some toppings if you like. Tempura sides are perfect. If you have ever tried it at a restaurant (such as Marugame Udon Restaurant), you know it is pretty simple yet delicious.
I was not sure if I should get the wooden bowl to recreate it at home while plastic one is available. However, by serving it in a wooden bowl, I noticed it keeps Udon hot for a long while, looking good with a nice steam rising from it. It was fantastic and everyone liked it 😉 If you get a chance to get a wooden bowl, please try it out 💖
How to Make Udon Noodles From Scratch:
Tempura Sides:
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
https://youtu.be/59PnfxUmNjI
Kakiage Tempura (Japanese Vegetable Fritters)
https://youtu.be/jDoA27ChDcQ
Egg Tempura
https://youtu.be/y0D8nfsZMS8
Other Udon Dishes:
Nabeyaki Udon:
https://youtu.be/Ae1aPdtdYqQ
Nagasaki Chanpon Udon:
https://youtu.be/EBHuG84A-FM
Udon Gyoza:
https://youtu.be/i5G6RyNEGmA
Halloween Mummy Ebi:
https://youtu.be/5J_HeKJM4JI
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How to Make Kamaage Udon (Marugame Inspired Recipe)
Difficulty: Very Easy
Time: 5min
Number of servings: 4
Ingredients
4 frozen Udon noodles *I used TableMark (Katokichi), any brand is OK
Tsuketsuyu (Udon dipping sauce)
* 300ml Dashi broth (using packaged dashi powder saves time)
* 4 tbsp. Mirin (sweet Sake)
* 4 tbsp. soy sauce
condiments of your choice (chopped green onions/chopped long onions/grated ginger/white sesame seeds/Tenkasu crunchy bits of deep fried flour-batter/etc...)
Tempura if you like
Directions:
1. In a pot, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil.
2. Bring water to a boil in a large pot, if your pot is small cook Udon 1 serving at a time, cook Udon on medium high heat as directed on its package. (Cooking time was 1 minute for TableMark frozen Udon) You shake the noodles in boiling water then stop the heat when they are separated.
3. Using the edge of a serving bowl, slide in the noodles to drain water when you serve.
4. Add some hot cooking water.
5. Serve with Tsuketsuyu (dipping sauce), condiments, and Tempura if you like.
I love using Kayanoya Dashi. Vegan/Vegetarian people can use Kombu or Vegetable Dashi broth for the dipping sauce 👍
https://amzn.to/3ca6ypI
レシピ（日本語）
https://cooklabo.blogspot.com/2020/05/Kamaage-Udon.html
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