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4 eggs, 454g dried udon noodles, 1/4 cup of mentaiko (i.e. spicy fish roes), 3 pieces of toasted nori (i.e. paper-thin sheets of dried seaweed), 1T rice vinegar, 2.5 cups of water.

(1) 1 cups of Dashi broth, 50ml Japanese soy sauce, 1/4 cup of mirin.
(2) 1/2 tsp sesame oil.
(3) 1/4 cup of Japanese soy sauce.


1. Add seasoning (1) to a pot; Stir to mix well; Bring to the boil over a high heat; Turn off the heat; Cool at the room temperature.
2. Pour 2.5 cups of water to a pan.
3. Bring to the boil over a high heat; Turn to a low heat; Add 1/4T rice vinegar; Crack an egg to a small bowl; Carefully slide the egg into the water; Cook over a low heat for 3 minutes; Lift the egg up with a slotted spoon to a bowl; Cover the bowl with a piece of cling film (repeat the step 3 till all the eggs are done).
4. Blanch udon in boiling water for a few minutes (according to the instructions); Immediately lift the udon up once they are done; Transfer to a fine-mesh sieve; Rinse in running water till cool; Drain; Add seasoning (2); Toss to mix.
5. Add seasoning (3) to a big bowl; Add the sauce from the step 1 to the bowl; Mix well to be the sauce.
6. Cut toasted nori into shreds.
7. Arrange the udon from the step 4 in serving plates with the top of the eggs from the step 3; Place mentaiko and the toasted nori next to the eggs; Serve with the sauce from the step 5 on the side.