About the Recipe
I think this may be the most satisfying udon dish I know - it's wamring, nourishing, filling and very easy to make. Not to mention the rich, umami flavour you'll enjoy in every mouthful!
Ingredients
2 packs of udon noodles
for the broth:
700 ml / 25 fl oz water
1.5 tbsp Japanese dashi stock granules
2 tbsp Japanese sake or cooking sake
2 tbsp mirin
2 tbsp soy sauce
2 tsp sugar
1 tsp rice vinegar
a little salt (optional: the dashi stock already contains salt but if you enjoy saltier flavours, then by all means add another pinch)
1 tbsp potato flour
2 tbsp water
3 eggs
some cress or other small leaves for garnishing
Preparation
first to make your broth, combine the water, Japanese dashi stock granules, sake, mirin, soy sauce, sugar, rice vinegar (and a little salt if you wish) into a medium or large sauce pan. bring the broth to the boil and simmer for 5 minutes
meanwhile, mix the potato flour and water well in a small bowl, before setting aside
break the 3 eggs into a second small bowl
rinse the cress and set aside
cook the udon noodles in a large pan of boiling water for about 3 minutes or according to the instruction on the packet. drain well using a sieve and divide between 2 serving bowls
return to your broth. turn the heat back on and add the potato flour mixture. stir well
mix the eggs well and swirl them into the broth. stir the eggs around in the pan for a few seconds and your dish is ready. pour the hot broth over the udon noodles and last, garnish with the cress