Egg Drop and Crab Nabeyaki Udon
- 1 pound dried udon noodles
- 3 quarts Udon Broth (page 66)
- 1 1/3 cups peeky toe crabmeat (or substitute with any type of crabmeat)
- 1/2 cup spring peas
- 4 eggs, kept separated, lightly beaten
- 4 obha leaves, thinly sliced
- 1 tablespoon thinly sliced yuzu peel (or substitute with lemon zest)
- 1 cup chopped mitsuba leaves (1-inch pieces)
- Place a large pot of water over high heat and bring to a boil.
- Add the udon noodles and cook, following package instructions.
- Drain well and set aside.
- Divide the broth among 4 clay pots and heat over medium-high heat.
- Bring the broth to a boil, then decrease the heat and simmer.
- To each clay pot, add one-fourth of the cooked noodles and simmer for 30 seconds.
- Add one-fourth of the crabmeat and peas and pour 1 beaten egg over the top.
- Immediately turn off the heat (the broth will continue boiling) and garnish with the obha leaves, yuzu, and mitsuba leaves.
- Carefully remove the clay pots from the stove top and set on heat-resistant plates.
- Serve immediately.
udon noodles, peeky toe crabmeat, spring peas, eggs, obha leaves, yuzu, mitsuba leaves
Taken from www.epicurious.com/recipes/food/views/egg-drop-and-crab-nabeyaki-udon-380537 (may not work)