In Japan, mid-autumn means traditional moon-viewing celebrations. This classic udon noodle preparation, which is named for the poached egg that symbolizes the harvest moon, is commonly served at these occasions. In this recipe, poaching the eggs in the dashi-soy-sake broth gives them a more intense flavor than water-poaching.
Prep time: 0 min
Cook time: 55 min
Total time: 55 min
Makes 4 servings
Bring large pot of water to a boil. Add udon noodles, and cook for about 3 to 5 minutes. Drain and run under cold water. Set aside.
Heat dashi in sauce pot over medium-high heat until small bubbles begin to form. Reduce heat to low to maintain a simmer, and simmer dashi for 10 minutes. Remove from heat and cover for 3 to 5 minutes.
Combine soy sauce, saké and sugar in small saucepan over low heat. Stir until sugar has just dissolved. Remove from heat and set aside.
Divide noodles among each of four serving bowls. Set aside, but keep nearby.
Add 1 cup dashi and 1/4 of soy sauce mixture to small saucepan. Bring to a boil, then reduce heat to low. Add 1 raw egg, and poach for about 3 minutes or until it reaches desired doneness.
Using slotted spoon, remove egg and add to serving bowl. Pour broth through fine mesh strainer into bowl, being careful not to break egg. Repeat this process with remaining bowls.
Garnish with scallion, and serve with chopsticks and soup spoon.