Authentic Japanese Cooking: Udon in Egg-drop Soup
Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Udon in Egg-drop Soup (2) Salmon with Tofu Wasabi Dressing.

(1) Udon in Egg-drop Soup

Ingredients (Serves 2)
For the niboshi dashi stock:
40 g niboshi (dried small sardines)
10 cm square kombu kelp
1000 ml water

For the soup:
600 ml dashi made with niboshi
1/3 tsp salt
1 tbsp mirin
2 tbsp usukuchi soy sauce

200 g udon
2 eggs
2 wakegi green onions
20 g fresh ginger
2 tbsp kuzu powder

1. Remove the bitter parts and toast the niboshi or the dried sardines till aromatic.
2. Fill a pot with water, add the niboshi and kombu and bring to a boil and filter the liquid.
3. Add salt and mirin, usukuchi soy sauce to the dashi and bring to a boil. Thicken with a slurry made from kuzu powder and water.
4. Slowly drizzle the beaten egg into the boiling soup. When the eggs float to the surface, finely break them with a whisk.
5. Add the wakegi green onions that have been cut diagonally into thin strips.
6. Pour the soup over a bowl of boiled udon and garnish with grated ginger.

(2) Salmon with Tofu Wasabi Dressing

Ingredients (Serves 2)
200 g salmon fillet, sashimi grade
Salt, vegetable oil, dill, as needed

For the dressing:
200 g momen tofu
1 1/2 tbsp sesame paste
1 tbsp sugar
2 tsp usukuchi soy sauce
A pinch of salt
1 1/2 tsp wasabi paste

1. Cut the salmon into 1.5cm thick slices and sprinkle with salt. Set aside for a minute or two, then sear the salmon in a frying pan.
2. Tear the tofu into pieces and place on a paper towel. Microwave for 90 seconds to drain. Cool and press into a paste.
3. Add the tofu with sesame paste, sugar, usukuchi soy sauce, salt and wasabi, and mix together.
4. Cut the salmon into bite-size pieces and coat with tofu dressing. Finally, garnish with dill.