Life Changing Udon
 
 
Adapted from Hetty McKinnon's recipe
Author:
Serves: 4
Ingredients
  • 4 large eggs
  • 2 cups vegetable stock
  • 3 tablespoons less sodium soy sauce
  • 2 teaspoons mirin
  • 1½ pounds (24 ounces) fresh udon noodles
  • 4 tablespoons Buttery Sticks, divided (or regular unsalted butter)
  • ½ cup finely sliced green onions, green and white tender stems
  • freshly ground black pepper
  • 1 tablespoon sesame oil
  • flaky sea salt for the eggs
  • shichimi togarashi Japanese pepper, optional
Preparation
  1. Fill a small saucepan with water; bring to a boil over high heat. Gently lower eggs into boiling water. Set timer for 6 minutes and 50 seconds. Once water returns to boiling, lower the heat slightly to maintain a gentle boil. Meanwhile, fill a medium bowl with ice water. Once the eggs have cooked, transfer to the ice water bath immediately. Let cool for a few minutes before peeling.
  2. Bring a large saucepan of water to a boil over high heat. Meanwhile, stir together the vegetable stock, soy sauce, and mirin in a small saucepan. Cook over low, stirring occasionally, until hot, about 6 minutes. Add noodles to boiling water and cook according to package directions for al dente. Drain noodles, and divide evenly among 4 bowls.
  3. Pour hot soy sauce broth over each bowl of noodles. Add a tablespoon of butter to each bowl and allow to melt into the noodles and broth. Halve the eggs and top each bowl with 2 egg halves. Sprinkle a bit of flaky sea salt and black pepper over the eggs. Add the green onions and scatter a generous amount of freshly ground black pepper over the noodles. Finish with a drizzle of sesame oil before serving. Serve with shichimi togarashi pepper (optional).
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/07/10/life-changing-udon/