Olive Kaketama Udon

COOKING TIME: 5 minutes
Olive Kaketama Udon
  • 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
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!

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