Recipe: Japanese Tamago Udon, with eggs and omochi ♪

This dish is one of the most beloved comfort dish in Japan. You can eat this in any restaurant that is written うどん (Udon) for little budget, big appetite and good nutrition. There are many different types of Udon, the most well known are: Chikara Udon (with mochi), Tanuki Udon (with fried sweet tofu), Kare udon (chicken curry udon), Yosenabe Udon (fish and vegetables).

Whether you are on vacation or on a business trip in Japan, this is a must try dish. Some people from the western world have a hard time to eat noodles in a soup and I understand that, but if you would like to explore japanese food, Udon, Soba and Ramen are the must try meals.
The soup base that I fixed today is a very light soup, you can basically use for many different types of udon, if you have or can find the ingredients. If you have Dashi (fish stock), soy sauce and mirin, you can fix any type of japanese meal. (also add japanese sake for cooking to your list). This is my favorite comfort food.
4 cups water
1,5 TBSP Dashi (fish stock)
1 tsp soy sauce
1 tsp mirin
little salt
2 eggs
1 TBSP wakame (algues that are dry)
2 omochi (in japanese stores, they sell in package of 12)
chikuwa, optional (fish cake)
I bought korean udon, less expensive and good quality.
1. you need three pots: one for udon, one for the soup and another one to cook omochi (this is better to cook it separately, because the water gets really starchy)
2. start with omochi, cook for 3-4 minutes, take out put in a bowl with cold water to avoid that omochi stick together.
3. second pot, add udon in boiling water, cook for 5 minutes or follow instructions, right after drain and put under cold water to cut cooking and clean out starch.
4. third pot, in boiling water add chikuwa for 30 seconds, to give a fishy flavor to the soup, then take them out, then add dashi, wakame, soy sauce, mirin, salt. Then mix eggs then add into the soup.
5. Put udon in a bowl, on top the soup, then add chikuwa, omochi and green onions if you like.
Preparation time: 15 minutes.
Cooking time: all together about 30 minutes.
Tip: With this soup base you can add chicken and mix with little chicken soup, or even beef. These chicken and beef udon are very common in the United States.
Soredewa, itadakimasu ♪

2 thoughts on “Recipe: Japanese Tamago Udon, with eggs and omochi ♪

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