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!