This Udon Noodles with Fluffy Eggs recipe is known as Kakitama Udon in Japan as which translated literally "stirred egg udon." As I think you will agree, that sounds a little dull, so I've given it a, shall we say, more appealing name as above, "Udon Noodles with Fluffy Eggs." (The "fluffy" bit comes from the way the beaten eggs are beaten into the hot noodle broth just before serving and break up into little fluffy bits and pieces.) The broth is a lovely umami rich blend of mirin, Japanese sake rice wine, rice vinegar and a little sugar. This is all mixed into a Japanese dashi base made from instant dashi granules although you can of course use home made dashi stock or dashi stock bags if you have some available. The broth is thickened with a little potato flour and as I said above, the eggs are swirled into the hot broth just before serving. As for the udon noodles, I normally use frozen noodles but fresh udon noodles and dried ones also work really well.
This recipe is very easy to make and you can have two steaming bowls of udon goodness on your kitchen table easily within 20 minutes - what could be nicer to warm your cockles?
If you'd like to learn more about this recipe, you can find the Youtube recipe by clicking Udon Noodles with Fluffy Eggs / Kakitama Udon or by scrolling to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
PS. If you're just starting your Japanese cooking journey, you can find all the ingredients you need at Morueats (UK only)
ingredients:
for 2 servings:
700 ml / 25 fl oz water
1.5 tbsp Japanese dashi stock granules
2 tbsp Japanese sake or cooking sake
2 tbsp mirin
2 tbsp soy sauce
2 tsp sugar
1 tsp rice vinegar
a little salt (optional: the dashi stock granules already contains salt but if you enjoy saltier flavours, then by all means add another pinch.)
1 tbsp potato flour
2 tbsp water
3 eggs
some cress (or other small leaves) for garnishing
how to:
first to make your broth:
combine the water, Japanese dashi stock granules, sake, mirin, soy sauce, sugar, rice vinegar (and a little salt if you wish) into a medium or large sauce pan. bring the broth to the boil and simmer for 5 minutes
meanwhile, mix the potato flour and water well in a small bowl, before setting aside break the 3 eggs into a second small bowl
rinse the cress and set aside
cook the udon noodles in a large pan of boiling water for about 3 minutes or according to the instruction on the packet. drain well using a large sieve and divide between 2 serving bowls
now, return to your broth. turn the heat back on and add the potato flour mixture. stir well until the potato flour is dissolved
last, mix the eggs well and swirl them into the hor broth. stir the eggs around in the pan for just a few seconds and your dish is ready. pour the hot broth over the udon noodles and finallly, garnish with the cress
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