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1
Make the Onsen Tamago.
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2
Cool completely and set aside.
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3
(See my recipe for Onsen Tamago) *Soft boiled eggs would work just as well.
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4
Place a lemon zest in the bottom of each noodle bowl.
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5
Mix the soy sauce, mirin, and light brown sugar in a small bowl and set aside.
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6
In a small sauce pan add the water, dashi powder, and 2/3's of the soy sauce mixture, reserving the last 1/3 for later.
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7
Bring stock to a simmer and stir until the dashi has dissolved.
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8
Reduce the heat to low and add 8 snow peas allowing them to become tender-crisp while you move on to the next step.
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9
Melt the butter in a medium saute pan over medium high heat.
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10
Add the oyster mushrooms, shredding them with your fingers into smaller pieces.
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11
Saute the mushrooms a bit until they begin to brown.
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12
Add in the remaining 1/3 of soy sauce mixture.
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13
Continue cooking and stirring until the mushrooms are well browned and sticky.
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14
Set aside
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15
Prepare the 2 bundles of udon per the directions on the package.
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16
Drain well and add to the noodle bowls.
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17
Ladle enough stock to each bowl making sure to not quit covering the noodles.
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18
Top with the oyster mushrooms, 1 Onsen Tamago, and 4 snow peas per bowl.
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19
Sprinkle with furikake and serve.
