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What You Need:
(To Serve: 6)
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A 14-ounce package udon (wide noodles), or substitute 1 pound No.2 spaghetti
5½ teaspoons salt
6 cups ichiban dashi
1 tablespoon sugar
1 tablespoon Japanese all-purpose soy sauce
2 scallions, with at least 3 inches of the stem, sliced into 1/8-inch-thick rounds
TSUKIMI UDON
6 eggs
A 4-inch square of nori (dried laver), finely shredded
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Translate this recipe:
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| How To Cook: |
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1. In a 4-quart pot, bring 2 quarts of water to a boil. Add the noodles, return to a boil and, stirring occasionally, cook briskly, uncovered, for about 20 minutes, or until the noodles are very soft.
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2. Stir in 1 tablespoon of salt, cover the pan tightly, and turn off the heat. Let the noodles rest, covered, for 5 minutes, then drain them in a colander and let cold water run over them for 5 minutes. Drain again and set aside.
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3. In a 2- to 3-quart saucepan, combine the dashi, sugar, 2½ teaspoons of the salt, and soy sauce, and bring to a boil over high heat. Add the reserved noodles and, stirring constantly, return to the boil.
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4. Cook a minute or two to heat the noodles through. Pour the soup into individual serving bowls and sprinkle each serving with a few scallions.
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TO MAKE "TSUKIMI UDON", A VARIATION OF "SU UDON":
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1. Break 1 egg into each serving of the su udon and sprinkle it with a little crumbled nori.
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2. Let it rest a moment before serving. The residual heat in the soup will lightly cook the egg.
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