Dashi Umami Udon

DASHI UMAMI UDON

Udon mixed with dry Kuze Fuku & Sons Dashi and topped with an onsen tamago and chopped leek.

Ingredients:

Serves 1
  • 1 serving of boiled Udon noodles

  • 1 packet Kuze Fuku & Sons Dashi Soup Broth

  • 1 Onsen Tamago*

  • Chopped leek

  • 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.

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.