This is similar to my Tanuki Udon recipe, but I used Kishimen, which is a thin, flat noodle, and, of course, egg. Feel free to substitute the noodles for your favorite type!
Yield: 2 servings
Time: 10 minutes
- 2 packs of udon noodles (1/2 lb)
- 2 eggs (beaten)
- 1/2 oz ground ginger
- 1 green onion (chopped)
- For dry Udon noodles, boil for the recommended time on the package. If the noodles are fresh, only boil for 2 minutes to separate.
- Strain udon noodles and place in two separate bowls
- Boil dashi, sake, mirin, soy sauce, and sugar in a saucepan.
- Mix katakuriko with 1 tbsp water and drizzle slowly into saucepan while stirring. Add ginger and mix
- Slowly add beaten eggs while stirring
- Put soup into bowls over udon, then sprinkle green onion on the top