🇯🇵 Japan · Food
Butter Soy Udon
By eatmundo · August 3, 2026
🇯🇵 JPA modern, comforting Japanese noodle dish that balances the rich creaminess of butter with the umami depth of soy sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil 400g udon noodles in a large pot of water according to package directions until chewy.
- 2
Drain the noodles thoroughly, reserving a tablespoon of hot cooking water for a silkier sauce.
- 3
Immediately place the hot noodles in a bowl and top with 15g butter, allowing it to melt into the strands.
- 4
Drizzle 30ml soy sauce over the buttered noodles and toss quickly to coat every strand.
- 5
Crack 2 fresh raw eggs (or soft-boiled if preferred) onto the center of the noodles.
- 6
Finely chop 20g green onions and slice 1g nori into thin strips.
- 7
Mix the noodles vigorously with the eggs while the heat of the noodles is still high.
- 8
Garnish with the green onions and nori strips immediately, serving while piping hot.
Frequently Asked Questions
Are the eggs raw?+
Traditionally, yes, the heat of the noodles cooks them slightly to create a creamy sauce, but you can soft-boil if concerned.
Can I add protein?+
Thinly sliced bacon or shredded chicken works exceptionally well with these flavors.
Why use butter?+
It provides a rich fat profile that creates a fusion-style creamy sauce when combined with the soy sauce and egg.
Are frozen udon okay?+
Frozen udon is actually preferred over dried for a better, chewier texture.
