Ingredients
Egg custard
Add ins
- cooked udon noodles
- ham
- sautéed spianch
- dried mushrooms, rehydrated
- wakame seaweed, rehydrated
Directions
- Select three small ceramic bowls that can be steamed. Find a large pot or pan that can comfortably sit all three at once, fill the pan with enough water to go up the sides of the bowl by a few inches. Remove the bowls, turn on the heat and bring the water to a gentle simmer.
Egg custard
- Whisk together the egg and dashi.
Assembling
- Put a small handful of udon noodles that have been cut into shorter lengths into the bottom of each bowl, top with desired add ins.
- Pour the custard into the bowls, each one should get enough to mostly cover the noodles, the toppings to not have to be fully submerged.
- Cover each bowl with a pieces of plastic wrap and place into the simmering water. Turn down the heat to medium low and cover the pan with a lid or tin foil.
- Simmer for 12 minutes or until a toothpick inserted into the egg comes out clean. These are best served warm or room temperature.
