Here’s one for the grown-ups. In Japan, we usually don’t drink sake or beer without a salty or spicy dish to tickle the palate. This udon is both salty and spicy, and is a perfect complement to your favorite beverage. The poached egg yolk in the dish adds a satisfying richness to the broth.
Recipe information
Yield
serves 4
Ingredients
1
1
4
1
1
1
1
4
Need to make a substitution?
Preparation
Step 1
In a saucepan, heat the broth just to a boil. Decrease the heat and cover to keep warm until ready to serve.
Step 2
Bring a pot of water to a simmer (200°F) and add the rice vinegar. Crack 1 egg into a small bowl, then carefully slide it into the water. Wait 1 minute, then repeat with the remaining eggs, adding each in 1-minute intervals. Cook each egg for 3 to 4 minutes, until partially cooked through but the yolk is still soft. Remove the eggs from the water with a slotted spoon to a bowl and cover.
Step 3
Place a large pot of water over high heat and bring to a boil. Add the noodles and cook until al dente, following package instructions. Drain well.
Step 4
Divide the noodles among 4 bowls. Top each with 1/4 cup warm broth and 1 tablespoon soy sauce. Add 1 poached egg to each bowl and garnish with the mentaiko, kombu, and mitsuba.
Step 5
To eat, combine thoroughly with chopsticks.