Kake Udon

Step 1

Bring a small pot of water to a rolling boil over high heat, watching until large bubbles break the surface rapidly, about 3 minutes.

Step 2

Gently lower the eggs into the boiling water using a spoon so they do not crack, then set a timer for 6 minutes and 30 seconds.

Step 3

Pour 4 cups of water into a large pot and place it over high heat until you see steam rising and small bubbles forming on the bottom, about 4 minutes.

Step 4

Stir 1 tablespoon of dashi powder into the hot water until fully dissolved and no visible particles remain, about 30 seconds.

Step 5

Pour in 2 tablespoons of soy sauce and 1 tablespoon of mirin, then stir until the liquid turns golden-brown and uniform, about 20 seconds.

Step 6

Add the udon noodles to the broth, gently separating them with a spoon as they soften, cooking until tender and no longer stuck together, about 2 minutes.

Step 7

Remove the eggs from boiling water using a slotted spoon and place on a clean surface to cool slightly, about 1 minute.

Step 8

Ladle the noodles and broth into two bowls, dividing them equally between each.

Step 9

Peel the cooled eggs by gently tapping and rolling them on the counter, then sliding them under cool running water to remove the shell.

Step 10

Slice each peeled egg in half lengthwise from top to pointed end, then place both halves gently on top of the noodles in each bowl.

Step 11

Sprinkle the sliced green onions evenly over the top of each bowl as garnish.