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

Udon with Soft Egg and Green Onion (Onsen Tamago Udon) Recipe
Photo: Aya Brackett; Styling: Alessandra Mortola
This simple dish is a gateway to the world of udon. It has a complex flavor and a range of textures--chewy udon, crunchy green onions, and custardy egg. Its Japanese name comes from an egg (tamago) simmered in the warm waters of a hot spring (onsen)--a traditional cooking method in that country.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 207
Caloriesfromfat 24 %
Protein 11 g
Fat 5.5 g
Satfat 1.6 g
Carbohydrate 26 g
Fiber 1.2 g
Sodium 616 mg
Cholesterol 213 mg

Ingredients

4 large eggs, at room temperature
3/4 pound fresh or frozen udon noodles
1/4 cup very thinly sliced Japanese green onions (negi) or regular green onions, white and pale green parts only
3 cups Udon Broth
1/4 teaspoon seven-spice powder (shichimi togarashi) or cayenne

Preparation

1. Try this method for custardlike eggs, based on a Japanese tradition of cooking them in an outdoor hot spring: Heat a large pot of water to 160°. 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.

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

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

4. Bring broth to a boil in a saucepan.

5. 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.

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.

Make ahead: Eggs in shell, up to 2 days, chilled. Green onions, up to 1 day, chilled.

Note:

Sylvan Mishima Brackett,

Peko Peko catering, Oakland, California,

February 2014
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