It has been quite long since the last time we posted a recipe on this blog, but here we are, sharing this favorite easy, simple, and healthy dish we usually make at home. Honestly, cooking is not really my forte so the homemade meals are usually made by Mr. K since he’s a very good cook. He cooks many kinds of food, but for simple and guilt-less dinner, usually we go for Japanese food, and this Olive Kaketama Udon is one of house favorites amongst many of his creations.
This udon dish however, is kinda different from typical Kaketama Udon because we put olive oil into it. The original Kaketama Udon is already good and tasty, but we sometimes the udon can be sticky and adding olive oil rather than usual oil is a brilliant idea. Since I mostly cook pasta at home, I usually use the olive oil from Filippo Berio. Even for other dishes that require oil, I usually try to substitute them with olive oil to gain the health benefits from it.
We mostly use the Extra Virgin Olive Oil because it is proven to have the best health benefits among all kinds of olive oil. Do you know by eating 2 tablespoons of this a day may reduce the risk of heart disease, due to its monounsaturated fat content? Extra virgin olive oil also contains polyphenols which act as antioxidants, reducing the oxidative stress throughout your body. A small amount of Omega-3 and Omega-6 fatty acids are also present in extra virgin olive oil, which are essential for brain health. Vitamin E (also known as tocopherols), which is great for skin health, is also found in extra virgin olive oil.
Without further ado, here is the recipe for the Olive Kaketama Udon, and you can also try making the rice version which is called Olive Tamago Kake Gohan, which basically uses the same ingredients.
OLIVE KAKETAMA UDON
Preparation Time: 5 minutes
Cooking Time: 5 minutes
- 1 pack Udon
- 1 egg (set out to room temperature)
- 2-3 stalks of negi (green scallions) sliced thinly for garnish
- 1 lemon or yuzu if available
- 1 tbsp shoyu (Japanese soy sauce)
- 1 tbsp Filippo Berio extra virgin olive oil
- a handful of katsuobushi (Bonito flakes) for sprinkles
- Bring a large pot of water to a rolling boil and boil the udon to the time on package instructions (ours is 2 minutes).
- When the udon has finished cooking, pour into a colander and let drain well.
- Sprinkle a handful of katsuobushi (Bonito flakes) on top of the udon according to your liking.
- Continue with the sliced green scallions, garnish as much as you wish.
- Crack an egg into the middle of the bowl, be careful not to break it.
- Grate the lemon skin on the top of the egg to give a refreshing taste.
- Add the soy sauce and the olive oil, mix altogether and enjoy!
As I mentioned earlier, this recipe is also good for those who want to make the rice version, Olive Tamago Kake Gohan. The difference is that for the rice, we use nori (seaweed) to replace the green scallions, and we need 2 tbsp for both the soy sauce and olive oil. As for the method, everything is similar to the udon version.
Don’t you think the recipe is very easy? You might think that it’ll have a weird taste combining an olive oil into a Japanese dish like udon, but believe me, it’s so delicious you won’t even stop! As we heard that extra virgin olive oil is best consumed without cooking it, we always try to use it like this to avoid reaching its smoke point. Nevertheless, we hope that this recipe can work for you too, don’t forget to give your comment when you try this at your kitchens, thank you!
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