🇯🇵 Japan · Food
Kama-tama Butter Udon
By eatmundo · August 3, 2026
🇯🇵 JPA comforting Japanese fusion dish where hot, chewy udon noodles are tossed with butter and egg to create a rich, carbonara-like sauce. It is a quick and satisfying meal perfect for a busy weeknight.
Ingredients
check them off as you prepareHow to Make It
- 1
Bring 2 liters of water to a boil in a large pot and cook 400g udon noodles according to package instructions, usually about 3-5 minutes.
- 2
While the noodles cook, thinly slice 2 scallions and cut the nori sheet into fine shreds with scissors.
- 3
Drain the noodles, but do not rinse them; keep them hot as the residual heat is essential to gently cook the egg and melt the butter.
- 4
Divide the hot noodles immediately into two large serving bowls.
- 5
Add 15g of cold butter to the center of each bowl; the heat of the noodles will begin to soften the butter instantly.
- 6
Place one raw egg yolk right on top of the butter in each bowl.
- 7
Drizzle 1 tbsp soy sauce over each bowl and toss everything vigorously with chopsticks for 30 seconds until the egg and butter form a creamy emulsion.
- 8
Top with the sliced scallions and shredded nori before serving while still steaming.
Frequently Asked Questions
Can I use dried udon instead of frozen?+
Yes, but frozen udon typically has a superior, chewier texture that holds up better to the rich butter sauce.
Is it safe to eat the raw egg?+
In Japan, pasteurized eggs are standard; ensure you use very fresh, high-quality eggs to minimize risk.
Can I add other toppings?+
Yes, bacon bits, bonito flakes, or a pinch of shichimi togarashi (seven-spice blend) work perfectly for extra flavor.
Why shouldn't I rinse the noodles?+
The starch remaining on the surface of the noodles helps the sauce emulsify and cling to the strands, creating a creamy texture.
