Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 h 15 min total45 min hands-onServes 2Medium
292 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDEverything goes into one earthenware pot and arrives still boiling at the table.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Udon noodles000 g
Kombu000 g
Katsuobushi000 g
Usukuchi soy sauce000 gMirin000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Kombu grades and what you are paying for
Never boiling katsuobushi
Donabe care, and what to use instead
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 16 of the 20 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: dropping the egg at the right minute — step 12 of 20.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Saori Kondo watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Layering the pot so nothing overcooks
Cracking the egg into a ladle first
Why the noodles go in last
The dashi dilution for a pot that keeps cooking after it leaves the stove, and when the egg goes in so the yolk stays liquid.
Written by Saori Kondo. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
208 people cooked it, 88% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 292 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
