straight-from-the-pot udon; udon served in its cooking water
A style of udon where the noodles are taken directly from the boiling pot and served in the hot cooking water, without the usual cold-water rinse. Eaten by dipping into a separate sauce, often with condiments.
See also: うどん
For kamaage udon, you eat the freshly boiled noodles straight from the pot, together with the hot water.
On a cold day, kamaage udon warms you up.
Standard modern spelling; うどん is normally written in kana.
Uses the ateji 饂飩 for udon; rarely seen outside traditional restaurant signs or stylized contexts.
Compound of 釜揚げ (kamaage, 'fresh from the pot') + うどん (udon). The exact historical origin of the dish is uncertain, but it is a traditional preparation method in udon cuisine.