DASHI UMAMI UDON
Udon mixed with dry Kuze Fuku & Sons Dashi and topped with an onsen tamago and chopped leek.
1 serving of boiled Udon noodles
1 packet Kuze Fuku & Sons Dashi Soup Broth
1 Onsen Tamago*
1 tsp Soy Sauce
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.
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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