Japanese cuisine · Breakfast & Eggs

Tamago Kake Udon

Hot udon noodles stirred creamy with raw egg, soy sauce and butter, sprinkled with scallions.

Ingredients · for 2 servings

• 400 g udon noodles
• 2 very fresh eggs
• 2 tbsp soy sauce
• 1 tbsp mirin
• 20 g butter
• 2 scallions
• 1 tsp nori flakes
• 1 tsp sesame seeds

Instructions

1. Take the eggs out of the fridge 30 min. before cooking so they reach room temperature, and cut the scallions into fine rings.
2. Mix soy sauce and mirin in a small bowl and crack one egg each into two pre-warmed deep bowls.
3. Bring plenty of water to a boil and cook the udon noodles according to package instructions for 3–8 min. until soft but still springy.
4. Drain the noodles, let them drip briefly, and distribute them still dripping wet and steaming hot over the two bowls with the raw egg.
5. Add 10 g butter to each bowl of hot noodles and quickly toss everything with chopsticks until the egg coats the noodles as a silky film and the butter has melted.
6. Drizzle with the soy sauce-mirin mixture, sprinkle with scallions, nori flakes and sesame seeds, and eat immediately.