Savory Tamago Kake Somen Noodles Recipe
A very simple dish made with thin somen noodles, raw egg, and soy sauce that in Japan is often eaten at home when there’s no time to cook. The hot noodles gently set the egg, creating a creamy sauce that coats each strand. It tastes a bit like a cross between carbonara and broth, but in a Japanese version.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2
Ingredients
- somen noodles - 160 g
- egg - 2 pcs
- soy sauce - 20 ml
- dashi - 2 g
- chives - 10 g
- sesame oil - 5 ml
- sesame seeds - 5 g
- water - 1500 ml
Main Ingredient:
makaron somen
Preparation
- Bring a large amount of water to a boil in a pot. When it is rapidly boiling, add the somen noodles, stir, and cook according to the package instructions (usually 2–3 minutes), until tender but springy.
- Meanwhile, finely chop the chives and toast the sesame seeds in a dry pan for 1–2 minutes, stirring, until they lightly brown and become very fragrant. Remove from the pan so they don’t burn.
- Crack one egg into each of two deep bowls. Make sure the eggs are very fresh – the yolk should be domed and the white thick, not spreading out widely.
- Add 10 ml soy sauce, a pinch of dashi powder, and a few drops of sesame oil to each bowl. Gently beat the egg with chopsticks or a fork until the ingredients are combined, but do not whip into a foam.
- Quickly drain the cooked noodles in a colander, shake lightly, but do not rinse with cold water – they need to be very hot to gently set the egg.
- Immediately transfer half of the noodles into each bowl with the egg. At once, mix vigorously with chopsticks or a fork for about 30 seconds, until the sauce thickens and coats the strands of noodles.
- Sprinkle the dish with chopped chives and toasted sesame seeds. Serve immediately while it is very hot and creamy.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Oceń przepis
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