Print Options:

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





Yields
Serves 4



Total Time
40 mins

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.

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




Photo: Aya Brackett; Styling: Alessandra Mortola
 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
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
4

Bring broth to a boil in a saucepan.

Step 5
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.

Step 6
6

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.

Step 7
7

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 207Calories from Fat 24
% Daily Value *
Total Fat 5.5g9%

Saturated Fat 1.6g8%
Cholesterol 213mg71%
Sodium 616mg26%
Total Carbohydrate 26g9%

Dietary Fiber 1.2g5%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.