Poached Egg and Mentaiko Udon

Name: Poached Egg and Mentaiko Udon
Yield: serves 4
Ingredients: 1 cup Udon Broth (page 66); 1 tablespoon rice vinegar; 4 eggs; 1 pound dried udon noodles; 1/4 cup Japanese soy sauce; 1/4 cup mentaiko (spicy fish roe), membrane peeled; 1/2 cup cooked kombu, chilled (saved from preparing dashi), thinly sliced; 4 sprigs mitsuba, cut into 1-inch lengths

December 9, 2011

Here’s one for the grown-ups. In Japan, we usually don’t drink sake or beer without a salty or spicy dish to tickle the palate. This udon is both salty and spicy, and is a perfect complement to your favorite beverage. The poached egg yolk in the dish adds a satisfying richness to the broth.

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