Alright, so the other day I was hit with a serious craving. Not for anything fancy, mind you. I just wanted some straightforward, comforting noodles. And kamaage udon, that’s what popped into my head. It’s been a while since I last made it, and I figured, why not dive back in?
I started by thinking about the noodles. Now, you could go all out, make them from scratch. I’ve done that. It’s a whole process, kneading, resting, cutting. Sometimes it’s worth it. But this time? Nah. I just wanted that quick satisfaction. So, I grabbed a pack of those decent quality frozen udon noodles I keep stashed away. They steam up pretty well, and honestly, for a weeknight, they do the trick.
The Sauce – Keep It Simple, Stupid
Then, the dipping sauce, or tsuyu. This is where you can’t really skimp on the basics, even if you’re cutting corners elsewhere. I’ve tried some pre-made bottled stuff before, and it’s just… not the same. So, I rummaged through my pantry. Here’s what I pulled out:
- Some good quality soy sauce.
- Mirin, for that bit of sweetness.
- And dashi. I used instant dashi granules. Purists might scoff, but hey, it works when you’re in a pinch.
I just mixed these together in a small saucepan. A bit of this, a bit of that. I didn’t really measure, just went by taste, heating it gently. I like to add a tiny splash of sake too if I have it, gives it a little something extra. Let it simmer for a minute, that’s it. You don’t want to boil it hard.
The Main Event: Cooking and Serving
Cooking the udon itself is pretty mindless. Big pot of water, bring it to a rolling boil. In go the noodles. Since mine were frozen, they needed a few minutes to loosen up and cook through. You stir them gently so they don’t stick. Easy peasy.
Now, here’s the crucial part about kamaage udon, the bit that makes it different. You don’t drain the noodles in a colander and rinse them. Nope. You serve them straight from the hot cooking water – the kama-yu. I got my big rustic bowl ready. Using a noodle strainer, I fished out a generous portion of udon, letting some of that starchy, hot water come along for the ride, and plopped it into the bowl. The steam was already smelling good.
Each person gets their own little cup of the warm dipping sauce. I usually throw in some finely chopped scallions into my sauce. Some folks like a raw egg yolk to mix in, or some grated ginger. I kept it simple this time, just the scallions. The idea is to dip the hot noodles from the hot water directly into your personal sauce cup, bit by bit. That way, the noodles stay hot, and the sauce doesn’t cool down too much either.
And let me tell you, that first bite. The hot, slippery noodles, coated in that savory, slightly sweet sauce. Man, it just hits different. It’s so incredibly simple, almost rustic, but that’s the whole charm. No fuss, no complex layers of flavors fighting each other. Just pure, unadulterated noodle joy. It’s the kind of meal that makes you slow down and just enjoy the warmth.
I find myself making this more often these days. In a world full of overly complicated dishes and endless ingredient lists, there’s something deeply satisfying about making kamaage udon. It’s honest. It’s quick. And it always, always hits the spot. Definitely better than some of those fancy restaurant bowls that try too hard and end up being a muddled mess. This is just clean, simple, and good. Yeah, I’ll be doing this again very soon.
