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Ingredients
- 150 grams Udon (Sanuki udon is best)
- 1 Raw egg (or poached)
- 1 Thinly sliced scallion
- 2 tbsp Dashi soy sauce (or mentsuyu)
- 1 Shredded nori, white sesame seeds
Method
- Boil the udon noodles in a pot (you can use dried or fresh).
- Transfer the hot noodles directly from the pot to your dish.
- Place the fresh egg on the top-center of the udon, sprinkle with the shredded nori, pour in the dashi soy sauce, and mix it up with chopsticks to finish.
- Garnish with shredded nori and sesame seeds to taste.
- Those who are living overseas (like me) can't eat raw eggs, so you can also use poached or soft-set eggs (these are half-cooked too, so they're still probably not the best to have, but we eat them up anyway).
