Special Sweet Soup Udon

1. 1

   Put just the sake and mirin in a pot and cook off the alcohol.

2. 2

   Be careful of the jumping flames.

3. 3

   Add the sugar crystals, dashi soup, and soy sauce and simmer for 3 minutes.

4. 4

   After 3 minutes, transfer to a container.

5. 5

   Make the hot spring eggs.

6. 6

   Bring the eggs to room temperature.

7. 7

   Bring water to a boil in a pot, turn off the heat, then add the eggs to the water.

8. 8

   Let sit for 15 minutes.

9. 9

   Cut the onions.

10. 10

    If you cut them diagonally, they look better.

11. 11

    Boil the udon in water, then rinse well with cold water.

12. 12

    Transfer the udon to a bowl, then top with a generous amount of the soup.

13. 13

    Garnish with the chopped onions.

14. 14

    Make a well in the center, then break open a hot spring egg into the well.

15. 15

    The sweet-salty udon is ready.

16. 16

    Mix it real well and eat!

17. 17

    For homemade udon, please see.

18. 18

    For a kitsune udon recipe, please see.

19. 19

    For chicken nanban udon, please see.

* Per serving · 4 servings · Values may vary.

No additional tips available.