Roasted Almond Kamatama Breakfast Udon

This vegan twist on the classic Japanese breakfast noodle has it all. Sweet almonds, salty seaweed, and fragrant chilli spice.


Prep: 10 mins | Cook: 5 mins | Serves: 1

Udon is one of the most popular noodle dishes in Japan, and it’s easy to see why. These plump, glutinous noodles are so simple, yet entirely satisfying. Udon originated in the Kagawa region of Japan’s Shikoku Island, and according to the locals, the best way to enjoy good udon is with Kamatama

This dish is typically eaten for breakfast, but in our opinion, Kamatama is appetising any time of the day. Just don’t be upset when you’re visiting Shikoku island for the first time and all the Udon outlets start shutting up shop before midday. 

Traditionally, the sauce is made with raw egg and a special kind of dashi soy sauce. In this plant-based version, we’ve used Almo Roasted Crème instead, and the results are “sugoi” amazing! If you can find fresh shichimi togarashi (Japanese chilli spice) and good quality Japanese nori, you’re in for a treat. Put down the takeaway menu and warm up the wok!


  • 100g pre-cooked udon noodles
  • 2 tbsp Almo Roasted Crème 
  • 1 tbsp soy or tamari
  • 1 tsp sesame oil
  • 1/2 tsp shichimi togarashi (or Japanese chilli spice) 
  • Shredded nori


  1. Bring a large pot of water to a running boil, then cook udon until al dente, usually 1-2 minutes.
  2. Meanwhile, in a small mixing bowl, whisk together sesame oil, tamari and Almo Roasted Crème
  3. Once udon has reached desired softness, drain well and immediately add to the sauce mixture with 1-2 tablespoons of hot water. Stir well to ensure noodles are coated in sauce.
  4. Serve immediately with shredded nori and a sprinkle of Japanese chilli spice, if you like.