Japanese cuisine · Breakfast & Eggs

Tamago Toji Udon

Thick udon noodles in clear dashi broth, bound silkily with slowly stirred-in egg and topped with plenty of scallion greens.

Ingredients · for 4 servings

• 600 g udon noodles
• 1.2 l dashi
• 4 eggs
• 4 tbsp light soy sauce
• 2 tbsp mirin
• 1 tsp salt
• 4 scallions
• 1 tbsp potato starch
• 1 tsp nori flakes

Instructions

1. Slice the scallions into thin diagonal rings and set the dark green ends aside for garnish; beat the eggs only roughly in a bowl so streaks of yolk are still visible.
2. Bring the dashi to a boil with the light soy sauce, mirin and salt in a wide pot and let it simmer uncovered for 3 min. so the seasoning combines.
3. Cook the udon in separate water according to the package instructions for 2–3 min., drain and rinse briefly under cold water so the broth doesn't turn cloudy later.
4. Stir the potato starch into 2 tbsp cold water, whisk into the boiling broth and simmer for 1 min. – the lightly thickened broth will later hold the egg in ribbons.
5. Add the noodles to the broth, bring to a boil once, then pour the egg in a thin stream in circles over low heat; let it sit for 30 sec. without stirring until it sets into soft flakes.
6. Divide immediately among four deep bowls, sprinkle with the scallion greens and nori flakes, and serve steaming hot.