Mentaiko Egg Drop Udon
Comforting Mentaiko Egg Drop Udon at Home
When I travel to Japan, there's nothing quite like indulging in a delicious bowl of Udon noodles after a long flight. Among the many options available, my go-to dish is the Mentaiko Egg Drop Udon from a restaurant in Haneda airport. This comforting and flavorful bowl of goodness never fails to satisfy my cravings. The best part is, you can recreate this delightful meal at home in just 10 minutes. Let's dive into the recipe and discover how you can enjoy this delightful dish without stepping foot on a plane.
RECIPE
Servings: 1
Time: 10 min
Ingredients:
1 pack frozen udon
1/2 pc mentaiko
1 cup water
2 tbsp mentsuyu
1 tbsp mirin
1 tbsp potato starch
1 egg
Instructions:
Start by removing the cod roe from the roe sac by gently using a spoon.
Boil water in a pot and add the frozen Udon noodles. Cook the noodles for approximately 3 minutes or until they reach the desired tenderness. Once cooked, drain the noodles and set them in a serving bowl.
In another pot, add water, Mentsuyu, Mirin, and potato starch. Bring the mixture to a boil, ensuring that the potato starch dissolves completely.
Add the Mentaiko to the pot and let it cook for 30 seconds. The heat will help the flavors infuse into the broth, enhancing its taste.
Beat an egg in a separate bowl. While stirring the broth gently, slowly pour the beaten egg into the pot. The egg will create beautiful ribbons throughout the broth, adding a silky and luxurious texture.
In a serving bowl with the Udon, pour the flavorful broth over them. Garnish with chopped scallions to add a refreshing bite. If desired, you can also top the dish with extra Mentaiko for an additional burst of flavor.
What is Mentaiko? Mentaiko is a popular ingredient in Japanese cuisine that consists of marinated roe (fish eggs), usually sourced from the cod fish. The roe is carefully extracted from the fish and then seasoned with a mixture of salt and spices, such as chili peppers, creating a flavorful and slightly spicy taste. The marinating process allows the flavors to develop and infuse into the roe, resulting in a distinctive umami flavor profile.
Mentaiko is often used as a condiment or garnish in various Japanese dishes. It can be enjoyed on its own, added to rice, or used as a flavoring agent in soups, noodles, and sauces. In the case of the Mentaiko Egg Drop Udon, the mentaiko is incorporated into the broth, enhancing its taste and providing an extra layer of richness.
Tips for the Egg Drop Soup:
Whisk the Eggs Properly: To achieve those beautiful ribbons of egg in your soup, it's important to whisk the eggs properly - whisk them until the yolks and whites are well combined. For a silkier texture, you can add a splash of water or broth to the eggs before whisking.
Create a Slow and Steady Pour: When it's time to add the whisked eggs to the simmering soup, make sure to pour them in slowly and steadily. Hold the whisked eggs high above the pot and drizzle them in a circular motion, while simultaneously stirring the soup gently with a ladle or chopsticks. This technique helps create those lovely strands of egg without clumping or creating large chunks. The slow pour allows the eggs to cook gradually, resulting in a light and fluffy texture.
Adjust the Heat and Timing: After adding the eggs, it's important to lower the heat to a simmer immediately. This ensures that the eggs cook gently and retain their delicate texture. If the heat is too high, the eggs might cook too quickly and become tough or rubbery. They should be cooked just until they set, which usually takes about 1-2 minutes. Keep a close eye on the soup as it cooks.
