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Kamatama Carbonara Udon

Name: Kamatama Carbonara Udon
Total time: 10 min
Yield: Serves 1
Cuisine: Fusion
Ingredients: 1 head (frozen) Udon Noodles; 1 Egg; 30g Bacon; 2 tbsp Parmesan cheese; 1 tsp Soy Sauce; plenty Black Pepper; 1 tsp Olive oil

Noodles

⏱ 10 min

👥 Serves 1

Difficulty ⭐

Sanuki-style kamatama udon with bacon, grated cheese, and black pepper — a carbonara-style bowl.

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📖 The Story Behind This Dish

A creative dish born from noticing that kamatama — the Sanuki udon style of Kagawa where freshly boiled udon is tossed with raw egg — follows the same idea as Italian carbonara. Hot udon is tossed with egg, grated cheese, and crisp bacon and showered with black pepper. One pot, five minutes. Ingredients are kept to a minimum so it can be made with things you're likely to have at home.

🌆 Where it's eaten: Late at night, a single serving of udon is boiled, put into a bowl, tossed with egg and cheese, and eaten under plenty of black pepper.

🥕 Ingredients (serves 1)

Udon Noodles 1 head (frozen)
Egg 1
Bacon 30g
Parmesan cheese 2 tbsp
Soy Sauce 1 tsp
Black Pepper plenty
Olive oil 1 tsp

👩‍🍳 Instructions

Mix the egg, grated cheese, and soy sauce in a bowl.
Heat olive oil in a frying pan and cook the sliced bacon until crisp.
Boil and drain the udon and add it to the bowl while hot, tossing quickly.
Add the bacon with its fat and toss.
Transfer to a bowl and grind over plenty of pepper.

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