A comforting bowl of soft udon noodles in a light dashi broth, topped with a runny raw egg yolk, a pat of butter, thinly sliced scallion, and a generous crack of black pepper. Served with butter-toasted crumpets for a crispy touch.
Ingredients
- 300 g fresh udon noodles
- 20 g unsalted butter
- 2 pieces egg yolk
- 2 sprigs scallion (green onion)
- to taste ground black pepper
- 15 ml soy sauce
- 1 tsp instant dashi powder
- 300 ml water
- 2 pieces crumpet (English style)
Method
- In a saucepan, bring the water and instant dashi powder to a boil. Add the soy sauce, stir, and keep warm (do not salt; the soy sauce is enough).
- Finely slice the scallion (green and white parts) and set aside.
- Cook the fresh udon noodles according to the package directions (usually 3-4 minutes in a large pot of boiling water). Drain quickly and divide between two large bowls.
- Pour about 150 ml of hot dashi broth over the noodles in each bowl (no need to drown them, just enough at the bottom to keep them moist).
- Carefully place a raw egg yolk in the center of each bowl.
- Add a pat of butter (about 10 g) next to the yolk.
- Sprinkle generously with sliced scallion and ground black pepper.
- Toast the crumpets in a toaster or in a skillet with a little butter until golden brown. Serve immediately alongside the bowl.
- When ready to eat, break the egg yolk with your chopsticks or fork, and toss the noodles with the butter and yolk to create a creamy texture. Dip the pieces of crumpet into the mixture.
Nutrition
Per serving
- Energy
- 676.7 kcal
- Protein
- 24.13 g
- Carbohydrate
- 104.63 g
- Fat
- 16.39 g
- Fibre
- 5.03 g
- Calcium
- 9.88 mg
- Iron
- 0.36 mg
- Magnesium
- 8.56 mg