270g Hakubaku udon noodles
1.5 litres Dashi broth
2 Eggs (beaten)
1tbsp Corn flour
4 Spring onions (finely sliced, diagonally)
2 Bacon rashers (rindless)
Oil (for cooking)
Egg and Bacon with Udon Noodles in Dashi Broth
STEP ONE:UDON NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Place noodles equally amoung 4 deep serving bowls and ste aside.
Fry bacon in a little cooking oil until cooked to your own taste.
Place on chopping board and cut into narrow strips.
Place equally on top of noodles.
STEP THREE:EGG AND DASHI BROTH
In a saucepan, bring the dashi broth to the boil.
Ladle 2/3 of the broth, into the serving bowls.
Bring back to the boil the remaining broth.
Gradually add the beaten eggs, mixing lightly, so as the egg forms fronds when it is cooked (egg will rise to the top).
Make a paste with the corn flour and water and stir it into the egg mixture to thicken.
Pour the egg mixture into the serving bowls.
Garnish with the spring onion and serve immediately.