Dashi Umami Udon
Udon mixed with dry Kuze Fuku & Sons Dashi and topped with an onsen tamago and chopped leek.
Ingredients:
Serves 1
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1 serving of boiled Udon noodles
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1 packet Kuze Fuku & Sons Dashi Soup Broth
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1 Onsen Tamago*
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Chopped leek
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1 tsp Soy Sauce
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Katsuobushi (dried bonito fish flakes)
* Onsen Tamago is a slow-cooked egg in 158 °F (70 °C) water for 30-40 minutes, resulting in an egg with a custard-like white and a firm yolk that appears to be uncooked. Note that USFDA guidelines state that an egg must be cooked at 165 °F (74 °C) in order to be safe from the risk of salmonella. Viewers must use their best judgment in determining what type of prepared ingredients to put in their food.
Preparation:
Boil and drain one serving of Udon noodles. Mix in one packet of Kuze Fuku & Sons Dashi (dry, do not mix with water). Top with an Onsen Tamago, chopped leek, soy sauce and Katsuobushi. Serve.
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