Udon Noodles In Broth

Ingredients

• Hide ingredients for 8 cups Dashi or chicken stock or broth 1 8 cups Dashi or chicken stock or broth (opens in new tab) 8 cups Dashi or chicken stock or broth
  • One 5 × 4-inch piece kombu
  • 4 ½ cups cold water
  • ⅓ cup katsuobushi

  Sub-recipe steps

  1. Combine in a saucepan over high heat: One 5 × 4-inch piece kombu; 4 ½ cups cold water
  2. Bring almost to a boil. Immediately remove from the heat and stir in: ⅓ cup katsuobushi
  3. Let stand until the flakes begin to sink, 2 to 3 minutes. Strain at once. Let cool uncovered, then refrigerate covered. Reheat dashi gently, and use within 4 days.
• ½ cup soy sauce
• ½ cup mirin
• 1 pound dried udon noodles
• Hide ingredients for (1 Poached Egg, 4 to 6 eggs total) 1 (1 Poached Egg, 4 to 6 eggs total) (opens in new tab) (1 Poached Egg, 4 to 6 eggs total)
  • 2 inches water
  • 4 large eggs

  Sub-recipe steps

  1. Bring to a brisk simmer in a nonstick skillet: 2 inches water
  2. Have ready: 4 large eggs
  3. One at a time, break an egg into a small bowl or cup, bring the edge of the bowl about 1 inch above the surface of the water, and allow the egg to gently drop into the water. When all the eggs are added, cover the skillet, remove from the heat, and let sit until the whites are set, 4 to 6 minutes. With practice, you will be able to judge the right degree of doneness. Remove the eggs with a large slotted spoon and drain well before serving, patting the eggs dry with a paper towel or kitchen towel.
  4. To keep poached eggs warm, transfer to a wide shallow bowl of water warmed to 150°F, cover, and hold for up to 30 minutes.
  5. To prepare poached eggs ahead of time, transfer the poached eggs to a bowl of cold water the moment they are done. Store in the water, refrigerated, for up to 24 hours. When ready to serve, transfer the eggs to a large pan of 150°F water, cover, and let stand for at least 5 minutes, or up to 20 minutes. Return the pan to very low heat if the temperature of the water drops below 145°F.
• Thinly sliced green onions
• Shichimi togarashi