Noodles · Japanese-inspired
Savory Udon Egg Custard
A gentle steamed egg custard with udon noodles, shiitake, scallions, and dashi-inspired broth.
Jump to recipe20 min prep · 25 min cook
Before you start
- Low, gentle steam prevents bubbles and a rubbery custard.
- The broth must be cool before mixing with eggs to avoid scrambling them.
Complete recipe
Savory Udon Egg Custard
4 servings
Ingredients
- 8 ounces cooked udon noodles
- 4 large eggs
- 2 cups cooled dashi or low-sodium stock
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon mirin
- 4 shiitake mushrooms, thinly sliced
- 1/2 cup shelled edamame
- 2 scallions, sliced
- 1 teaspoon toasted sesame oil
- Shichimi togarashi, optional
Step-by-step instructions
- Divide udon, shiitake, and edamame among four heatproof bowls.
- Whisk eggs gently without creating foam. Stir in cooled dashi, soy sauce, and mirin, then strain through a fine sieve.
- Pour custard over the noodles and cover each bowl loosely with foil.
- Set bowls in a wide pot on a folded towel. Add hot water halfway up the sides, cover, and steam over low heat for 18 to 24 minutes, until softly set with a slight wobble.
- Finish with scallions, sesame oil, and shichimi. Serve warm.
Tips for the best results
- Low, gentle steam prevents bubbles and a rubbery custard.
- The broth must be cool before mixing with eggs to avoid scrambling them.
Make ahead, storage, and leftovers
Best served fresh. Refrigerate for 1 day and reheat gently in a covered steamer until hot.
Frequently asked questions
Can I bake the custards?
Yes. Bake covered in a 325°F water bath until softly set, about 30 minutes.
What can replace dashi?
Use low-sodium vegetable or chicken stock with a small piece of kombu steeped in it.