Poached Egg and Mentaiko Udon

1. 1

   In a saucepan, heat the broth just to a boil.

2. 2

   Decrease the heat and cover to keep warm until ready to serve.

3. 3

   Bring a pot of water to a simmer (200F) and add the rice vinegar.

4. 4

   Crack 1 egg into a small bowl, then carefully slide it into the water.

5. 5

   Wait 1 minute, then repeat with the remaining eggs, adding each in 1-minute intervals.

6. 6

   Cook each egg for 3 to 4 minutes, until partially cooked through but the yolk is still soft.

7. 7

   Remove the eggs from the water with a slotted spoon to a bowl and cover.

8. 8

   Place a large pot of water over high heat and bring to a boil.

9. 9

   Add the noodles and cook until al dente, following package instructions.

10. 10

    Drain well.

11. 11

    Divide the noodles among 4 bowls.

12. 12

    Top each with 1/4 cup warm broth and 1 tablespoon soy sauce.

13. 13

    Add 1 poached egg to each bowl and garnish with the mentaiko, kombu, and mitsuba.

14. 14

    To eat, combine thoroughly with chopsticks.

* Per serving · 4 servings · Values may vary.

No additional tips available.