Steps

1. In a pot, add water and dashi pack, and simmer for about 10 minutes to prepare the dashi broth.
   🕒 00:18
2. Cut 1 piece of fried tofu pouch into bite-sized pieces.
   🕒 00:57
3. Place the cut fried tofu pouch into a small frying pan.
   🕒 01:23
4. Add 3 tbsp water, 2 tbsp mirin, 1 tsp soy sauce, and 1 tsp sugar to the frying pan.
   🕒 01:27
5. Cook over low heat, allowing the fried tofu pouch to absorb the sauce until the liquid evaporates. [Key Tip!] Don't rush the reduction; slow simmering ensures the sauce penetrates deeply.
   🕒 01:47
6. In a separate bowl, measure out 2 tbsp soy sauce and 2 tbsp mirin.
   🕒 02:25
7. Prepare 2 tsp potato starch mixed with water (slurry).
   🕒 02:36
8. Beat 2 eggs until no lumps of egg white remain.
   🕒 02:52
9. For 2 servings, heat 2 portions of frozen udon noodles in the microwave or a pot and set aside.
   🕒 03:43
10. Pour 500ml of dashi broth into a pot and heat over medium heat.
    🕒 04:04
11. Once the broth is warm, add the measured 2 tbsp soy sauce and 2 tbsp mirin.
    🕒 04:13
12. Taste and adjust the flavor by adding a pinch of salt if your dashi pack does not contain salt.
    🕒 04:27
13. When the broth boils, turn off the heat briefly, then stir in the well-mixed potato starch slurry.
    🕒 05:02
14. Bring back to a simmer over medium-low heat to stabilize the thickening.
    🕒 05:30
15. Pour the beaten eggs into the boiling broth in 3-4 additions, stirring while pouring. [Key Tip!] Adding all at once lowers the temperature and can cause the egg to become cloudy. Repeat the process of adding a little and boiling.
    🕒 05:37
16. Once all the eggs are added, heat thoroughly again to complete the Kakitam Udon broth.
    🕒 06:09
17. Place the heated udon noodles in a serving bowl, then pour the Kakitam Udon broth over them. Garnish with the simmered fried tofu pouch and chopped scallions.
    🕒 06:23