Go Back
–+ servings
udon with onsen tamago
5 from 3 votes

Udon with Onsen Tamago

Enjoy an effortless lunch or dinner with this simple Udon with Onsen Tamago that simply comes together in less than 30 minutes.
Author: Jaja Bakes
Course: MainSoup
Cuisine: Japanese
Servings: 2
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes

Ingredients

Onsen Tamago (for 4 eggs)

  • 5 cups (1250 ml) water, divided
  • 4 cold eggs, straight from refrigerator

Broth

  • 2 cups (500 ml) dashi
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1/2 tbsp sugar
  • 1/4 tsp salt

Instructions

Onsen Tamago

  • In a heavy bottom saucepan, heat 4 cups (1000 ml) water and bring to boil.
  • Once boiling, turn off the heat. Add 1 cup (250ml) cold water and gently submerge the cold eggs in the hot water. Cover the pot and take out the eggs gently after 17 minutes. Submerge the eggs into a bowl of cold water. Set aside for at least 5 minutes before cracking the eggs.

Broth

  • Add dashi to the frying pan and bring it to boil. Season with soy sauce, mirin, sugar, and salt. Taste and adjust the seasoning. Set aside.
  • Put the cooked udon noodles into the serving bowls. Pour the broth over the udon noodles. Crack an onsen tamago over the udon and sprinkle with green onion. Serve hot.

Notes

You can store the leftover onsen tamago for 1-2 days in the refrigerator, but they are still the best when eaten freshly cooked.
To reheat, take out the onsen tamago from the fridge to room temperature and submerge them in 160F/70ºC for 10 minutes.

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 32g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 2249mg | Potassium: 379mg | Fiber: 2g | Sugar: 9g | Vitamin A: 580IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 3mg
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.