Steps

1. Remove the heads of 7 sardines, open their bellies, and remove the internal organs.
   🕒 01:22
2. Lightly remove the scales from the sardines and thoroughly wash away any blood.
   🕒 01:49
3. Cut off the tails and cut the sardines into pieces about half their size.
   🕒 02:26
4. Generously sprinkle the prepared sardines with salt (1.3% of sardine weight) and sugar 2g, then let sit for 10 minutes.
   🕒 03:49
5. Once excess moisture has been released, rinse the sardines.
   🕒 04:19
6. Cut 2 green onions into large chunks.
   🕒 04:53
7. Julienne ginger 10g.
   🕒 06:00
8. In a pot, add soy sauce 100cc, sardine heads and internal organs, and sake 30cc.
   🕒 06:53
9. Simmer for about 15 minutes without a lid to extract the sardine's umami. [Chef's Tip!] Simmering without a lid allows the fishy odor to escape with the steam, resulting in a clean flavor.
   🕒 07:01
10. Once simmered, strain through a sieve to complete the liver soy sauce.
    🕒 13:41
11. In a frying pan, add water 600cc, julienned ginger, chunked green onions, and prepped sardines.
    🕒 09:15
12. Add salt 2/3 tsp, kombu dashi 1 tsp, and sake 50cc, then bring to a boil.
    🕒 10:07
13. Once boiling, simmer for 10-15 minutes.
    🕒 10:58
14. Heat frozen udon noodles in their bag in the microwave for 4 minutes.
    🕒 16:29
15. Place the heated udon in a bowl and mix with 1 egg white until half-cooked.
    🕒 16:47
16. Add MSG(Ajinomoto) (MSG) 3 shakes and 1 egg yolk, then drizzle with the prepared liver soy sauce 2 tsp and mix. Kamatama Udon is ready.
    🕒 18:12
17. Taste and add more liver soy sauce if needed.
    🕒 19:16
18. Mix 1 egg white into warm rice until half-cooked.
    🕒 22:27
19. Add MSG(Ajinomoto) (MSG) 3 shakes and 1 egg yolk, then drizzle with the prepared liver soy sauce 2 tsp (or a little less than 1 tsp) and mix. Tamago Kake Gohan (TKG) is ready.
    🕒 22:57
20. Taste and add more liver soy sauce if needed.
    🕒 24:32