Egg Drop and Crab Nabeyaki Udon

…photos by Tess, food cooked and served by Tess, post design by Tess…

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Egg Drop and Crab Nabeyaki Udon
adapted from Takashi’s Noodles
written by Takashi Yagihashi
serves 4
page 74

• 1 pound dried udon noodles
  .uopn uǝzoɹɟ ɥsǝɹɟ pǝsn ı
• 8 cups udon broth
• 1 ½ cups crabmeat
• ½ cup peas
• 4 eggs, each beaten in its own cup

Garnishes

• 1 Tablespoon thinly sliced yuzu peel (or lemon zest)
• 1 cup chopped mitsuba leaves: I used 2 green onions
  ¡ǝuou pɐɥ ı

Place a large pot of water over high heat and bring to a vigorous boil. Add the udon, and cook following package directions. Drain and set aside.
Heat 4 heavy bowls at 350°F. Divide the broth among the bowls. Use pot-holders!
To each bowl add one-fourth of the cooked noodles. Add one-fourth of the crabmeat and peas. Then pour one beaten egg into each bowl. Cover the bowls to allow residual heat to soft cook the eggs. Garnish and serve immediately.

Udon Broth

• 3 cups dashi
• ½ cup Japanese soy sauce
• ½ cup mirin

Combine all ingredients in a saucepan and bring just to a boil. Decrease heat and keep warm until ready to serve.

.ɹǝuuıp doʇdɐ1 ɐ sı sıɥʇ ¿sɹǝuuıp ʌʇ pɐɥ ǝʌɐɥ noʎ

Another recipe for nabeyaki udon.

…photos by Tess, food cooked and served by Tess, post design by Tess…

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