Tamago-Toji Udon
Tamago-Toji Udon
Description
This comforting dish of noodles in dashi broth features shiitake mushrooms and wakame, a type of kelp from the northwest Pacific. Shiitakes provide umami and contain polysaccharides that may reduce inflammation, along with fiber and eritadenine, known to lower cholesterol. Wakame is a subtly sweet, crunchy seaweed packed with copper, iron, and B vitamins.
NOTE
Wakame, mirin, dashi, starch, and shichimi togarashi are at Japanese markets and online.
Ingredients
1 SERVES
- 3 oz (90 g) dry udon noodles
- 1½ cups (360 ml) dashi, homemade or store-bought
- 1½ Tbsp (22 ml) mirin
- 1½ Tbsp (22 ml) soy sauce
- 2 medium shiitake mushrooms, cut into 1/4-in (6 mm) slices
- 1½ tsp wakame, rehydrated in water and drained, cut into bite-size pieces if necessary
- 1½ tsp katakuriko (potato starch), dissolved in 1 Tbsp (15 ml) water
- 2 large eggs, beaten
- Shichimi togarashi to taste
Directions
-
Step 1
Bring a pot of water to boil and cook the udon a couple of minutes shorter than its package’s instructions. Rinse in cold water and drain well. -
Step 2
In the donabe, or a heavy-bottom pot, combine the dashi, mirin, and soy sauce and bring to a simmer over medium-high heat. Add the udon, shiitake, and wakame. Bring it back to a simmer. Gently stir in the katakuriko mixture. -
Step 3
Once the broth is lightly thickened, gently pour in the eggs in a circular motion. Cover with the lid and turn off the heat. Let the eggs cook for a minute or until they are cooked to your desired consistency. -
Step 4
Serve while hot and enjoy with a little sprinkle of shichimi togarashi, if you like.
About the author
Naoko Takei
Naoko Takei is a cookbook author, teacher, and the founder of Toiro in Los Angeles, a cookware shop devoted to the traditional pottery of Iga, Japan.
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