Based on the classic Kamatama breakfast noodle, this vegan dish 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.
The sauce is traditionally made with raw egg and a special kind of dashi soy sauce that imparts plenty of umami flavour. In this plant-based version, we’ve replicated the flavour with Almo Roasted Crème, 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.