Hotate Tamago Udon with soup

  1. 1 packet of udon (with seasoning – optional)
  2. Scallops
  3. 400ml Dashi broth
  4. 1 tsbp mirin 
  5. 1/2 tsp sea salt
  6. 1 tbsp soy sauce
  7. 130 ml water 
  8. 2 eggs
  9. 1 tbsp spring onion, finely chopped
  1. Cook the udon in boiling water for 10 minutes, until al dente. Drain well in cool water to stop the cooking process.
  2. For the noodle soup, combine the dashi, mirin, sea salt, soy sauce in a saucepan over medium heat and bring to the boil. 
  3. Beat the eggs in a measuring jug. Stir the soup in a circular motion and add the eggs slowly into the boiling soup using a swirling motion to make thin ribbons. Turn the heat off immediately once the egg ribbons float to the surface.
  4. Place the udon in a bowl, add the soup and boiled scallops. Garnish with spring onions and serve with shichimi chilli powder if desired.

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