Thick White Noodles in Soup, Topped with Eggs and Scallions
3.3
(6)
_(Tamago Toji Udon)
Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
·For this recipe, it's important to make the stock from scratch. Avoid the powdered and liquid "instant" stock products and noodle dipping sauces found in Asian grocery stores. They are typically filled with chemical additives that are of questionable health and nutritional value, and they taste dreadful. Homemade dashi takes little time and effort, and you will be well rewarded in flavor.
·Shoyu (soy sauce) is used in two varieties in the Japanese kitchen: koikuchi, the all-purpose "dark" variety (sold as "regular soy sauce" in the U.S.); and usukuchi, a saltier, lighter-colored but full-strength version (sold as "light soy sauce" in the U.S.). For this recipe, I recommend the "light" variety, but note that it is NOT the same as soy sauce labeled "lite" or "low-sodium." (Low-sodium soy sauce, developed for the American consumer, will not give an authentic flavor.)
·Low-alcohol mirin (syrupy rice wine) is not a drinking wine. Rather, it is used in cooking as a seasoning and glazing agent. Hinode and Musashinagara are high-quality brands available in the U.S.
