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<p>For regular udon noodles, boiled noodles are tightened with water and then reheated.<br />
On the other hand, for Kamatama udon, after boiling the raw noodles, do not tighten them with water and serve them in a bowl as they are. By doing so, you will have a chewy texture like no other.</p>
<p>Kamatama udon recipe</p>
<p>Ingredients (for one person)</p>
<p>ã» Handmade raw udon 150g<br />
(How to make it was introduced in the previous video)</p>
<p>Easy for one person! How to make strong handmade udon noodles research 1<br />
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<p>ã» One egg<br />
ã» Dashi soy sauce<br />
ã» Leek your favorite</p>
<p>How to make</p>
<p>1. Boil the udon noodles in hot water for 10 minutes.</p>
<p>2. After boiling, pour the noodles into a bowl while still boiling.</p>
<p>3. While warm, add eggs and green onions and mix.</p>
<p>4. Sprinkle soup stock and soy sauce as you like to adjust the taste.</p>


釜玉風じゃない本格釜玉うどんの作り方 うどん研究2 kamatama udon recipe
