Description
Keiran Udon, also known as Ankake Tamago Udon, is a delicious Kyoto-style noodle dish that features thick udon noodles in a rich, savory broth enhanced with silky whisked eggs. This hearty meal is both comforting and quick to prepare, making it ideal for chilly days or when you need a nourishing boost. With its smooth texture and subtle hints of ginger, Keiran Udon is the perfect dish to enjoy any time you crave a warm, satisfying bowl of noodles.
Ingredients
Units
- 2 servings of udon (preferably frozen udon)
- 2 1/3 cup + 1 tbsp (600 ml) dashi stock*
- 2 tbsp soy sauce**
- 3-4 tbsp mirin
- 1 tsp ginger
- 2-3 eggs
- 1 1/2 - 2 tbsp potato starch***
- 1 1/2 tbsp - 2 tbsp water
Instructions
- Cook the udon: Place the udon in a bowl, cover, and microwave for 1-2 minutes until heated through. Alternatively, cook the udon noodles on the stove following the package directions. Set aside.
- Prepare the broth: In a medium pot, combine the dashi stock, soy sauce, mirin, and salt. Bring to a boil, then turn off the heat. Whisk together the potato starch and water (equal amounts potato starch to water) until smooth, and while stirring, slowly pour it into the broth. Turn the heat back on to medium-low, and once it starts simmering and thickens, slowly drizzle in half of the beaten eggs in a steady stream. Let the mixture come to a low simmer again, then drizzle in the remaining eggs. Immediately turn off the heat and stir gently.
- Assemble the dish: Pour the broth over the cooked udon. Top with grated ginger, scallions, and shichimi (Japanese chili pepper) as desired. Enjoy!
Notes
- *Dashi stock can be substituted with 600 ml water + 1 tsp dashi granules
- **If using mentsuyu, substitute the dashi, mirin and soy sauce for 600 ml water + 4 tbsp of 3x concentrated mentsuyu.
- ***If you prefer a slightly thicker sauce use 2 tbsp of potato starch.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main dish
- Method: Stove top
- Cuisine: Japanese