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Chili Oil Kama Butter Udon & Negitoro Rice Bowl
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1
Slice the banno negi thinly into rounds. Freeze any leftovers for later use.
Banno negi (green onions) To taste
1:39
~3 min
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Ingredients
1
Slice the banno negi thinly into rounds. Freeze any leftovers for later use.
Banno negi (green onions) To taste
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
1
Step 1
Slice the banno negi thinly into rounds. Freeze any leftovers for later use.
Banno negi (green onions)
To taste
2
Step 2
Cut the nukazuke and arrange them in a dish. Finely chop the urui and set aside the portion you will use later.
Nukazuke (rice bran pickles)
To taste
Urui (hosta shoots)
To taste
3
Step 3
Cook the soaked rice in a clay pot. Over medium heat it will start to boil in about 7 minutes.
Rice
1 go (180 ml)
4
Step 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.
Rice
1 go (180 ml)
5
Step 5
Make the dashi shoyu. Combine soy sauce, mirin, and sake at a 1:1:1 ratio.
Soy sauce
1
Mirin
1
Sake
1
6
Step 6
Boil the udon noodles. Store-bought pre-boiled noodles are plenty good.
Cooked udon noodles
1 portion
7
Step 7
Transfer the boiled udon to a bowl and crack in the egg.
Cooked udon noodles
1 portion
Egg
1 piece
8
Step 8
Grind on plenty of black pepper and add butter generously, without holding back.
Butter
A generous amount
Black pepper
A generous amount
9
Step 9
Scatter the green onions and add the crunchy chili oil (smoked bonito) to complete the base of the kama butter udon.
Banno negi (green onions)
To taste
Crunchy chili oil (smoked bonito)
To taste
10
Step 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.
Rice
1 go (180 ml)
Nori
To taste
11
Step 11
Place the negitoro on the nori, then layer on green onions, crunchy chili oil, and more nori to finish.
Banno negi (green onions)
To taste
Crunchy chili oil (smoked bonito)
To taste
Negitoro (minced fatty tuna)
1 pack
Nori
To taste
12
Step 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.
Crunchy chili oil (shrimp and Sichuan pepper)
To taste
Wasabi
As desired
Soy sauce
1
Mirin
1
Sake
1
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