The Freezer 25 · No. 10 of 25 · H Mart

10H MartA photo like it: udono, CC BY 2.0, via Wikimedia Commons
H Mart · Curries, noodles, rice

Sanuki Udon (frozen noodles)

Shirakiku

A block of noodles that cooks in a minute and is bouncier than most restaurant udon. Add a hot egg, butter and soy and you have kamatama, Japan's favorite five-minute dinner.

The frozen udon blocks in the freezer at H Mart and most Japanese and Korean markets. Frozen udon has far more chew than the dried or shelf-stable kind.

The box saysDrop the frozen block into boiling water for about 1 minute.
Chef's upgrade5 min, serves 1
Make it taste homemade
Kamatama udon: butter, egg and soy
The heat of the just-drained noodles cooks the raw egg into a silky sauce, like carbonara. It's what Sanuki udon shops in Kagawa serve for breakfast.
Save to my recipes
You need
- 1 block (about 7 oz / 200 g) Shirakiku Sanuki Udon, frozen
- 1 very fresh large egg (pasteurized if you prefer)
- 1 tbsp unsalted butter
- 1 tbsp soy sauce (or tsuyu noodle sauce)
- 1 scallion, thinly sliced
- Pinch of shichimi togarashi or black pepper
- Small handful of bonito flakes or crumbled roasted seaweed (optional)
How to make it
1. Bring a pot of water to a rolling boil. Crack the egg into a wide serving bowl and add the butter.
2. Drop in the frozen udon and boil 1 minute, loosening it with chopsticks as it softens.
3. Drain well and tip the hot noodles straight onto the egg and butter.
4. Toss fast with chopsticks for 20 to 30 seconds, until the egg turns creamy and coats every noodle.
5. Add the soy sauce and toss again, then top with the scallion, shichimi and bonito flakes.
Chef's own upgrade, in our words. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.
Find it at H Mart ↗