This is a highly popular Golden Egg Udon recipe on TV, featuring incredibly fluffy eggs. By simmering gently in an earthenware pot, the umami of the dashi permeates, creating a comforting flavor that warms the body. The key is how to make the meringue, allowing you to easily enjoy a professional taste at home. It's a perfect and exquisite udon, even for a sick day.
Ingredients
Main Ingredients (1 serving)
- Frozen Udon 1 ball
- Egg 1
- Green Onion 40g
- Chicken Thigh 80g
Seasonings
- [A] Soy Sauce 1 tsp
- [A] Sake 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Bonito Powder 3g
- [A] MSG(Ajinomoto) (MSG) 6 shakes
- [A] Salt 1/2 tsp
- Water 350cc
Steps
- Slice the Green Onion 40g diagonally.
- Cut the Chicken Thigh 80g into small pieces.
- Add Water 350cc, Soy Sauce 1 tsp, Sake 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Bonito Powder 3g, MSG(Ajinomoto) (MSG) 6 shakes, Salt 1/2 tsp, the cut chicken thigh, and the cut green onion to an earthenware pot.
- Place the earthenware pot over heat to complete the broth.
- Separate Egg 1 into white and yolk, and place the egg white in a bowl.
- Mix by pressing a tea strainer (or fine-mesh sieve) against the bottom of the bowl, and vigorously whisk the egg white until stiff peaks form to make meringue. [TIP!] Moisture makes it difficult to whisk, so drain any water from the bowl and tea strainer thoroughly. You can easily make it using a meringue maker from a 100-yen shop.
- Add the egg yolk to the whisked meringue, and gently fold it in without crushing.
- As a separate step, heat Frozen Udon 1 ball in a microwave for about 3 and a half minutes to defrost.
- Add the defrosted frozen udon to the boiling broth.
- Pour the prepared egg mixture over it.
- Steam-fry for a few minutes, and wait until the egg becomes fluffy.
- Sprinkle with finely chopped green onion from above, and it's done.
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