Noodles ── Udon
Kamaage Udon
Kamaage udon — noodles moved from the pot to the bowl without ever being rinsed
Udon moved straight from the pot to the bowl, boiling water and all, without ever being rinsed in cold water. Skipping that chill is said to leave the noodle soft and fluffy, and dipping it a little at a time into a separate sauce is said to be the standard way of eating it.
What it's made of
Kamaage udon is noodles moved from the pot to the bowl, boiling water and all, without ever being rinsed in cold water. Skipping that step is said to leave the noodle soft and fluffy. Where zaru or bukkake prize a taut, chilled bite, kamaage's appeal is said to be its warm, mochi-like softness instead.
How it's made
Noodles boiled in the pot are moved straight to the bowl, water and all, with no draining or rinsing. A separate dipping sauce is set alongside, and the noodle is taken a little at a time and dipped before eating. Because an unrinsed noodle is said to soften further as time passes, serving it the moment it is done boiling is said to be part of the point.
Why it took this shape
Skipping the cold-water rinse is said to keep the noodle's fresh-boiled heat and softness intact, and it is thought to have carried the practical advantage of letting a bowl go out the moment it finishes boiling, with no extra step. Where zaru and bukkake chase a chilled bite, kamaage is said to hold the opposite position — tasting the noodle in the very state it left the pot.
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Dishes in the same style
- Bukkake UdonUdon boiled and chilled in cold water, then doused directly with a concentrated sauce. Scallion and grated daikon go on top, and mixing everything together boldly is said to be the standard way of eating it. A hot version, using warm broth instead, is also said to exist.
- Chikara UdonKake udon topped with a piece of grilled mochi. The name is said to trace to mochi's reputation as a food that "gives you strength," carrying more calories than plain rice. In the Kinki region it is also called kachin udon, from okachin, an old courtly word for mochi.
Ingredients and dishes from this land
Contrast
- Kamatama UdonNoodles moved straight from the pot to the bowl, unrinsed, and tossed with a raw egg and soy sauce. Mixing it together is said to coat the piping-hot noodles in a silky egg, bringing out both aroma and richness. It is said to have spread as kamaage udon with egg and soy sauce added.
- Bukkake UdonUdon boiled and chilled in cold water, then doused directly with a concentrated sauce. Scallion and grated daikon go on top, and mixing everything together boldly is said to be the standard way of eating it. A hot version, using warm broth instead, is also said to exist.