Tamago-Toji Udon
Tamago-Toji Udon
Description & Benefits
This comforting, easy-to-make dish of noodles in a dashi broth also features shiitake mushrooms and wakame, a type of kelp native to the cold waters of the northwest Pacific. The mushrooms and wakame boost the nutrition, and make for an extra savory broth.
Besides providing umami, shiitake mushrooms’ polysaccharides (such as starch, glycogen, and cellulose) can help prevent inflammation. They’re high in fiber and have eratadenine, known to lower cholesterol. Wakame is a subtly sweet seaweed with a crunchy texture, loaded with important nutrients — copper, iron, and B vitamins.
Note: Wakame, mirin, potato starch, and the spice blend shichimi togarashi are available at Japanese markets and online. You will need to prepare Kombu & Shiitake Mushroom Dashi, or use purchased dashi.
Equipment: Small donabe or heavy-bottom pot
Ingredients
1 SERVES
- 3 oz (90 g) dry udon noodles
- 1½ cups (360 ml) dashi
- 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, 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.
Substitutions: Udon is a typical Japanese noodle made with wheat flour — try a whole wheat variety with low sodium
Zero Waste: For this recipe, use the leftover shiitake from Naoko's Kombu & Shiitake Mushroom Dashi
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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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