Bonito Udon Broth Bowl with Poached Egg
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This bowl has all the makings to become your signature go-to lunch or dinner. The taste: slightly spicy, umami-loaded broth. Served warm by the bowlful, it’s comforting, filling and ready in just 35 minutes.
Bonito flakes or Katsuobushi is dried, fermented and smoked skipjack tuna that is shaved into thin flakes. They are commonly used to provide umami flavor to dashi stock, soups, stews and sauces. They can be found in the Asian aisle of some supermarkets, in Asian groceries or online specialty stores. To poach eggs: Fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Gently stir water in one spot and carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.
