Ebara Kamatama Udon Noodle Soup Stock, 92 g

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A simple to make dish with full-on Japanese flavour. 

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. 

商品 ID: #15200


Like soups and stews are eaten in the west during the winter months, Japan indulges in steaming pots of nabe. This one-pot wonder of a meal is generally cooked on a portable electric stove placed on the middle of the dining room table. Ingredients are added to a flavoursome soup broth, allowed to cook through, and everybody is then able to scoop up what they would like from the pot into individual serving bowls. For more hotpot soup stock flavours, brose Japan Centre's Ready Made Sauces section.


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. 
•  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. 



Per 100g:
• Energy: 526kJ/126kcal
• Fat: 0g
• Carbohydrate: 26.1g
• Protein: 5.7g
• Salt: 10g

Ingredients and allergens

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.