Udon with Soft Egg and Green Onion (Onsen Tamago Udon)

Name: Udon with Soft Egg and Green Onion (Onsen Tamago Udon)
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons seven-spice powder (shichimi togarashi) or cayenne; 710 milliliters Udon Broth; 4 larges eggs, at room temperature; 59 milliliters very thinly sliced Japanese green onions (negi) or regular green onions, white and pale green parts only; 340 grams fresh or frozen udon noodles

Udon with Soft Egg and Green Onion (Onsen Tamago Udon) is A mixture of seven-spice powder, regular green onions, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Heat a large pot of water to 16

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Water

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Pot

Gently lower eggs into water and simmer 30 minutes, keeping water temperature between 152 and 156 (add a tablespoon of ice water to control the heat's rise). Chill eggs in cold water, then carefully crack into a small, shallow dish. Or soft-cook eggs the way you like.

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Water

Egg

Boil udon (see "Udon Essentials," below). Using a large strainer, scoop out noodles into a large bowl and save water to heat soup bowls.

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Pasta

Water

Soup

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Sieve

Bowl

Meanwhile, put green onions in a bowl of cold water and vigorously swish around with your fingers to separate into rings.

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Green Onions

Water

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Bowl

Drain; repeat twice.

Bring broth to a boil in a saucepan.

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Broth

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Sauce Pan

Warm 4 soup bowls by dipping them in hot udon-cooking water. Divide noodles among bowls. Scoop an egg into each, leaving behind most of white, and ladle broth over noodles. Top with green onions and a pinch of seven-spice powder.

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Green Onions

Pasta

Broth

Water

Soup

Egg

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Bowl

Ladle

Udon Essentials Udon (wheat-flour noodles): Store-bought fresh-frozen noodles have a supple texture that's closest to homemade, while the dried ones tend to be thin and flabby. To cook store-bought fresh-frozen udon, drop the frozen block into boiling water. When the water boils again, drain. Cook udon right before serving; the noodles get sticky as they sit.

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Pasta

All Purpose Flour