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Chili Oil Kama Butter Udon & Negitoro Rice Bowl

Name: Chili Oil Kama Butter Udon & Negitoro Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Cuisine: 和食
Ingredients: Rice 1 go (180 ml); Cooked udon noodles 1 portion; Egg 1 piece; Butter A generous amount; Black pepper A generous amount; Banno negi (green onions) To taste; Crunchy chili oil (smoked bonito) To taste; Crunchy chili oil (shrimp and Sichuan pepper) To taste; Negitoro (minced fatty tuna) 1 pack; Nori To taste; Wasabi As desired; Nukazuke (rice bran pickles) To taste; Urui (hosta shoots) To taste; Soy sauce 1; Mirin 1; Sake 1

A two-dish menu built around Nissui's "Zaku Zaku Taberu Rayu" crunchy chili oil: kama butter udon and a negitoro rice bowl. Homemade dashi shoyu (soy sauce, mirin, and sake at 1:1:1) is drizzled over the top, and the crunchy chili oil is tossed with the richness of egg and butter for a seriously hearty meal. A bowl of piping hot rice cooked in a clay pot and topped with negitoro is finished at the same time.

WashokuNoodleStaple1 serving40 min(Prep 15 min + Cook 25 min)950 kcal

Late Night Solo Meal

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56recipes·159cooked

INGREDIENTS

Ingredients

1 serving

INSTRUCTIONS

Instructions

1
Slice the banno negi thinly into rounds. Freeze any leftovers for later use.
1:39~3 min
2
Cut the nukazuke and arrange them in a dish. Finely chop the urui and set aside the portion you will use later.
2:10~3 min
3
Cook the soaked rice in a clay pot. Over medium heat it will start to boil in about 7 minutes.
2:21~7 min
4
Once it boils, lower the heat and cook for 12 minutes. Turn off the heat the moment the bubbling sound fades and a faint toasted aroma rises.
2:37~12 min
5
Make the dashi shoyu. Combine soy sauce, mirin, and sake at a 1:1:1 ratio.
2:58~2 min
6
Boil the udon noodles. Store-bought pre-boiled noodles are plenty good.
3:12~2 min
7
Transfer the boiled udon to a bowl and crack in the egg.
3:23~1 min
8
Grind on plenty of black pepper and add butter generously, without holding back.
3:29~1 min
9
Scatter the green onions and add the crunchy chili oil (smoked bonito) to complete the base of the kama butter udon.
3:37~1 min
10
Once the table is set, make the negitoro rice bowl. Serve the piping hot rice in a bowl and lay nori on top as insulation.
3:46~2 min
11
Place the negitoro on the nori, then layer on green onions, crunchy chili oil, and more nori to finish.
3:59~1 min
12
Drizzle dashi shoyu over the kama butter udon and mix everything well. Serve the negitoro rice bowl with dashi shoyu and wasabi as well.
4:18~1 min

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