Kakitama Udon (Egg Drop Udon)

Steps

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1. 1
   Slice the scallion diagonally into thin pieces. Crack the egg into a bowl and gently beat it until combined.
   ▶ ≈0:00
2. 2
   Prepare the cornstarch slurry by mixing cornstarch with a small amount of cold water in a bowl and set aside.
   ▶ ≈0:14
3. 3
   Pour water into a pot or deep skillet, then add sake, soy sauce, mirin, dashi stock powder, and grated ginger. Mix gently and bring to a boil over medium heat.
   ▶ ≈0:26
4. 4
   Once the broth comes to a boil, taste it and add a pinch of salt to season.
   ▶ ≈0:38
5. 5
   Add the frozen udon noodles directly to the broth along with the scallion slices. Gently separate and cook the noodles, turning them occasionally to ensure even cooking. Cook for about 1 minute until the noodles are fully separated.
   ▶ ≈0:38
6. 6
   Bring the broth back to a full boil, then turn off the heat. Re-mix the cornstarch slurry, quickly pour it into the pot, and stir rapidly until combined.
   ▶ ≈1:04
7. 7
   Turn the heat back on and bring to a boil again until the broth thickens.
   ▶ ≈1:18
8. 8
   Pour the beaten egg into the boiling broth in a thin stream while stirring gently with chopsticks to create fluffy egg ribbons. Let the egg set without stirring.
   ▶ ≈1:18
9. 9
   Once the egg is fully set, gently stir everything together to combine. The kakitama udon is now ready to serve.
   ▶ ≈1:30