Kake Udon with Egg and Green Onion
Silky udon noodles in a warm, savory dashi broth topped with a soft-cooked egg and fresh green onion. This simple Japanese comfort dish comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 342
- Protein
- 12g
Ingredients
- 4 cups water
- 2 teaspoons dashi stock powder (such as Hondashi)
- 3 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 200 grams fresh udon noodles (or frozen, thawed)
- 2 whole eggs
- 2 tablespoons green onion (scallion), thinly sliced
Instructions
- 1
Fill a small pot with 2 cups of water and bring it to a rolling boil over high heat—the surface will bubble vigorously, about 4 minutes. While waiting, fill a small bowl with cold water and place it next to the stove.
- 2
When the water is boiling, gently lower both eggs into the pot using a spoon, then set a timer for 6 minutes—this will give you a soft yolk in the middle. While the eggs cook, proceed to the next step.
- 3
In a medium pot, pour in 4 cups of water and place it over high heat until small bubbles start rising from the bottom and edges, about 3 minutes.
- 4
Stir in 2 teaspoons of dashi stock powder, 3 tablespoons of soy sauce, and 1 tablespoon of mirin until the powder dissolves completely—no grains should be visible, about 30 seconds.
- 5
Add the udon noodles to the broth and stir gently with a wooden spoon to separate any clumps, moving for about 1 minute until the noodles start to soften.
- 6
Let the noodles simmer without stirring for 2 minutes until they are tender and have absorbed some of the broth flavor.
- 7
When the timer for the eggs beeps, use a slotted spoon to transfer them to the bowl of cold water—they will stop cooking and the yolk will stay soft.
- 8
Gently tap each egg on a hard surface and roll it to crack the shell all over, then peel it under cold running water until the shell and thin membrane are completely removed.
- 9
Divide the noodles and broth between two bowls, pouring equal amounts of liquid into each so they are filled two-thirds of the way up the sides.
- 10
Carefully place one soft-boiled egg in the center of each bowl, laying it gently on top of the noodles so the yolk sits upright.
- 11
Sprinkle 1 tablespoon of sliced green onion over the top of each bowl as garnish, then serve immediately while the broth is still hot.
Tools you’ll need
- medium pot with lid
- small pot
- wooden spoon or chopsticks
- slotted spoon
- small bowl
- two serving bowls
- timer
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