Ontama Udon

Instructions

1. Prepare the soft-boiled eggs
   Bring a small pot of water to a boil. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes for a jammy yolk. Immediately transfer to an ice bath to stop the cooking process. Once cooled, gently peel the eggs and set aside.
2. Make the udon broth
   In a medium saucepan, combine dashi stock, soy sauce, mirin, sake, and salt. Bring to a simmer over medium heat, then reduce heat to low and keep warm while preparing the other components.
3. Cook the udon noodles
   Bring a large pot of water to a boil. Cook the udon noodles according to package instructions, usually 2-3 minutes for fresh or frozen noodles. Drain well and divide between two serving bowls.
4. Assemble the dish
   Pour the hot broth over the udon noodles in each bowl. Slice each soft-boiled egg in half and place on top of the noodles. The hot broth will further warm the egg without cooking it completely.
5. Add the garnishes
   Sprinkle sliced green onions, nori strips, and sesame seeds over each bowl. If using, add a small amount of grated ginger on the side of the bowl for diners to mix in according to taste.
6. Serve immediately
   Serve the ontama udon while hot. Instruct diners to break the egg and mix it into the hot broth to create a richer, creamier texture before eating.