Udon with Soft Egg and Green Onion (Onsen Tamago Udon)
This simple dish is a gateway to the world of udon. It has a complex flavor and a range of textures--chewy udon, crunchy green onions, and custardy egg. Its Japanese name comes from an egg (tamago) simmered in the warm waters of a hot spring (onsen)--a traditional cooking method in that country.
- Time: 40 min
- Servings: 4
Source: Sunset Magazine
Ingredients
- large eggs, at room temperature
- pound fresh or frozen udon noodles
- very thinly sliced Japanese green onions or regular green onions, white and pale
- Udon Broth
- teaspoon seven-spice powder or cayenne