Odamaki-mushi (Steamed egg custard noodle) ｜ Our Regional Cuisines

1. Put water and kombu in a pot for 40 minutes before turning on the heat. When it comes to a boil, add mixed bonito flakes, and boil for 2 to 3 minutes. Strain through a strainer, add sugar, salt, mirin, and sake, season with light soy sauce, and allow to cool.

2. Peel the shrimp, removing the shells and deveining. Wash them with salt. Separate the lily bulbs into clusters and cut the shiitake mushrooms in half.

3. Whisk the egg thoroughly until smooth. Add 360cc of the cooled mixture from step 1 and make egg broth.

4. Briefly blanch the Udon in boiling water, then drain and transfer to a bowl. Arrange the ingredients in an appealing manner on top of the Udon. Pour the egg broth (from step 3) generously over the Udon, almost covering it, and lightly cover with aluminum foil.

5. Place the dish with the prepared ingredients on a preheated steamer and put a lid on it by putting a chopstick between them to allow steam to escape.

6. Remove the aluminum foil, and when a clear broth emerges after inserting chopsticks, garnish with Mitsuba (trefoil) and Yuzu. It's ready to serve.