kamaage

Kamaage is a Japanese term referring to a method of preparing noodles, most commonly udon. The process involves boiling freshly made udon noodles in hot water until they are cooked through but still retain a firm, chewy texture. Unlike some other noodle preparations, kamaage udon is served without rinsing the noodles under cold water. This results in a dish where the noodles retain a coating of starchy water, which helps to thicken the dipping sauce and adds a distinct mouthfeel.

The characteristic feature of kamaage udon is the serving style. The hot, starchy noodles are typically presented in a communal bowl or basket, often with steam rising from them. Diners then dip portions of the noodles into a separate bowl of tsuyu, a savory dipping sauce made from dashi, soy sauce, and mirin. Common garnishes for kamaage udon include chopped green onions, grated ginger, and sometimes a raw egg yolk, which adds richness when mixed into the noodles and sauce. The simplicity of kamaage udon allows the quality of the noodles and the flavor of the dipping sauce to be the primary focus. It is a popular dish enjoyed throughout Japan, particularly during colder months due to its warming nature. The name "kamaage" itself directly translates to "boiled in a pot," reflecting the straightforward cooking method.