Olive Kaketama Udon

kaketama-ricetta
MAKES: 1
PREPARATION TIME: 5 minutes
COOKING TIME: 5 minutes
Olive Kaketama Udon
Ingredients
  • 1 pack Udon
  • 1 egg (set out to room temperature)
  • 2-3 stalks of negi (green scallions) sliced thinly for garnish
  • 1 lemon or yuzu if available
  • 1 tbsp shoyu (Japanese soy sauce)
  • 1 tbsp Filippo Berio extra virgin olive oil
  • a handful of katsuobushi (Bonito flakes) for sprinkles
Method
1 Bring a large pot of water to a rolling boil and boil the udon to the time on package instructions (ours is 2 minutes). When the udon has finished cooking, pour into a colander and let drain well.
2 Sprinkle a handful of katsuobushi (Bonito flakes) on top of the udon according to your liking.
3 Continue with the slices green scallions, garnish as much as you wish.
4 Crack an egg into the middle of the bowl; be careful not to break it.
5 Grate the lemon on the top of the egg to give a refreshing taste.
6 Add the soy sauce and then the olive oil, mix altogether and enjoy!

Latest Recipes

Food Lovers

TheFoodEscape
Food Bloggers from Indonesia
Food Escape was founded on November 2010 by Daisy Caroline & Yu Kato, who share the...
176 queries in 1.471 seconds.