Cherry & Dennis Helper Habitat

Japanese Udon with Fully Cooked Egg

日式熟蛋拌烏冬

Japanese Udon with Fully Cooked Egg — finished dish

Total time: 24 min
Difficulty: Easy
Servings: 2 servings

Recipe overview

Hot udon is tossed with fully cooked scrambled egg, Japanese soy dressing and spring onion—without raw egg.

01

Ingredients

Main ingredients

400 g frozen udon
2 pieces eggs
2 stalks spring onions

Noodle dressing

1.5 tbsp Japanese soy sauce
1 tbsp mirin
1 tsp sugar
1 tsp sesame oil
1 tsp cooking oil

Japanese Udon with Fully Cooked Egg — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
lidded pot
sieve
frying pan
spatula
measuring spoons
kitchen tongs
heatproof plate

Japanese Udon with Fully Cooked Egg — tools

03

Steps

Japanese Udon with Fully Cooked Egg — Wash and finely slice the spring onions

Step 1

Wash and finely slice the spring onions

Wash and finely slice the spring onions.

Japanese Udon with Fully Cooked Egg — Mix soy sauce, mirin, sugar and sesame oil in a large bowl

Step 2

Mix soy sauce, mirin, sugar and sesame oil in a large bowl

Mix soy sauce, mirin, sugar and sesame oil in a large bowl.

Japanese Udon with Fully Cooked Egg — Crack eggs into another bowl and beat until combined

Step 3

Crack eggs into another bowl and beat until combined

Crack eggs into another bowl and beat until combined.

Japanese Udon with Fully Cooked Egg — Bring a pot of water to a boil and add frozen udon

Step 4

Bring a pot of water to a boil and add frozen udon

Bring a pot of water to a boil and add frozen udon.

Japanese Udon with Fully Cooked Egg — Cook for the package time until loosened and piping hot

Step 5

Cook for the package time until loosened and piping hot

Cook for the package time until loosened and piping hot.

Japanese Udon with Fully Cooked Egg — Drain the udon and reserve two tablespoons cooking water

Step 6

Drain the udon and reserve two tablespoons cooking water

Drain the udon and reserve two tablespoons cooking water.

Japanese Udon with Fully Cooked Egg — Heat oil in a pan over medium heat and pour in the eggs

Step 7

Heat oil in a pan over medium heat and pour in the eggs

Heat oil in a pan over medium heat and pour in the eggs.

Japanese Udon with Fully Cooked Egg — Stir constantly until the egg is fully set with no wet liquid

Step 8

Stir constantly until the egg is fully set with no wet liquid

Stir constantly until the egg is fully set with no wet liquid.

Japanese Udon with Fully Cooked Egg — Transfer the cooked egg to the dressing bowl and break into small pieces

Step 9

Transfer the cooked egg to the dressing bowl and break into small pieces

Transfer the cooked egg to the dressing bowl and break into small pieces.

Japanese Udon with Fully Cooked Egg — Add hot udon and one tablespoon cooking water, then toss

Step 10

Add hot udon and one tablespoon cooking water, then toss

Add hot udon and one tablespoon cooking water, then toss.

Japanese Udon with Fully Cooked Egg — Add the remaining tablespoon cooking water only if the dressing is too thick

Step 11

Add the remaining tablespoon cooking water only if the dressing is too thick

Add the remaining tablespoon cooking water only if the dressing is too thick.

Japanese Udon with Fully Cooked Egg — Scatter with spring onion, divide into bowls and serve immediately

Step 12

Scatter with spring onion, divide into bowls and serve immediately

Scatter with spring onion, divide into bowls and serve immediately.

Common mistakes

Do not mix raw egg into the noodles; cook it until fully set first.

Tips

Prepare the dressing in a large bowl so the drained udon can be tossed while hot.