Poached Egg and Mentaiko Udon

• 1 cup Udon Broth (page 66)
• 1 tablespoon rice vinegar
• 4 eggs
• 1 pound dried udon noodles
• 1/4 cup Japanese soy sauce
• 1/4 cup mentaiko (spicy fish roe), membrane peeled
• 1/2 cup cooked kombu, chilled (saved from preparing dashi), thinly sliced
• 4 sprigs mitsuba, cut into 1-inch lengths

1. In a saucepan, heat the broth just to a boil.
2. Decrease the heat and cover to keep warm until ready to serve.
3. Bring a pot of water to a simmer (200F) and add the rice vinegar.
4. Crack 1 egg into a small bowl, then carefully slide it into the water.
5. Wait 1 minute, then repeat with the remaining eggs, adding each in 1-minute intervals.
6. Cook each egg for 3 to 4 minutes, until partially cooked through but the yolk is still soft.
7. Remove the eggs from the water with a slotted spoon to a bowl and cover.
8. Place a large pot of water over high heat and bring to a boil.
9. Add the noodles and cook until al dente, following package instructions.
10. Drain well.
11. Divide the noodles among 4 bowls.
12. Top each with 1/4 cup warm broth and 1 tablespoon soy sauce.
13. Add 1 poached egg to each bowl and garnish with the mentaiko, kombu, and mitsuba.
14. To eat, combine thoroughly with chopsticks.

rice vinegar, eggs, udon noodles, soy sauce, cooked kombu, mitsuba

Taken from www.epicurious.com/recipes/food/views/poached-egg-and-mentaiko-udon-380539 (may not work)