Super Quick and Easy Tamago Udon

A couple of posts ago, I mentioned my love for the hand-made tamago udon that I had for breakfast in Japan. Well I found a couple of decent recipes online and thought I’d have a go at it myself. This is almost too simple to call a “recipe” as the difficulty level is probably only one step up from instant ramyun. But that’s the beauty of it, super simple, quick and easy to make for those lazy, lonely nights at home. You only need four ingredients:

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First, the eggs. I did some research online about salmonella poisoning and the internet recommends that you use fresh, organic eggs to minimise the risk.

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I’m not actually sure whether these eggs are organic… I just assumed they were the safest available eggs because:

1. I bought them at a health food store

2. There are green leaves and grass on the packaging.

3. They were expensive.

How bad could a bout of salmonella poisoning be anyway? Nothing a few days on the toilet and a course of antibiotics won’t fix.

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Fresh udon noodles – conveniently sold as a single serving size. Koreans like putting udon noodles in a lot of things, so these are really easy to come by. If you’re living in a non-asian country, fresh udon shouldn’t be too hard to find if you can access a Korean grocery or other asian supermarket.

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This is hon tsuyu. I figured this would do the job since I don’t want to bother making a dashi from scratch just for one bowl of noodles. Hon tsuyu is normally used as a dipping sauce, and is diluted when used as a soup stock. However, since I just want to add flavour to my noodles, I will simply add a couple of tablespoons to my cooked noodles.

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Spring onion. WAY more than I needed, but the store didn’t have a smaller bunch.

And here is the cooking process in three ridiculously easy steps:

1. Cook udon noodles (for however long it says on the pack… around 4 minutes should do)

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3. Drain noodles. Do not rinse because you want the warm noodles to cook the egg slightly.

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3. Crack an egg on top, throw in a handful of chopped spring onion, and add two tablespoons of the hon tsuyu.

THE END!

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Looks pretty boring from here, but let me tell you, the simple combination of raw egg, hon tsuyu and spring onion is like an umami explosion in your mouth. It confirms that raw egg is the world’s greatest condiment.

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The egg white gets a bit foamy, which sadly makes the dish look a bit soapy. Next time I’m going to try and track down some tempura flakes (tenkasu) and use wider spring onions, so they are more easily caught by the noodles and chopsticks.

This now officially one of my favorite things to make when I am home alone and don’t feel like cooking. It is much easier and quicker than cooking rice or making a sandwich and I think it would be hard to beat in terms of the cost+effort+time to taste+enjoyment ratio. That is, assuming you don’t get a nasty salmonella infection.*

* Has anyone actually ever contracted salmonella from a raw or undercooked egg in recent history? I would really like to know. I’m starting to think it’s an urban legend.
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One thought on “Super Quick and Easy Tamago Udon

  1. Have never actually had raw egg with udon, but I’ll have to give it a go!

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