Creamy Tonkotsu Udon with Chashu and Shrimp Tempura
Serves 2 · Prep: 15 minutes · Cook: 15 minutes · Total: about 30 minutes, plus egg marinating
I cheat on almost every part of this bowl: frozen udon, store-bought chashu, frozen tempura, broth concentrate. The egg is the only thing I make ahead.
Ingredients
Soy-marinated eggs
- 2 large eggs
- 3 tablespoons soy sauce
- 3 tablespoons water
- 2 tablespoons mirin
- 1 teaspoon sugar
Broth and noodles
- Enough tonkotsu soup concentrate to make 3 cups broth
- Water, according to the concentrate directions
- ½ teaspoon instant dashi powder
- 1 small garlic clove, finely grated
- 2 portions frozen Sanuki udon
Toppings
- 6 slices prepared chashu
- 2 frozen shrimp tempura
- 2 packed cups baby spinach
- ⅓ cup tenkasu
- 2 green onions, thinly sliced
- ½ teaspoon bonito powder or finely crushed bonito flakes
- Chili oil or shichimi, optional
Instructions
- 1
Boil the eggs
Bring a small pot of water to a boil. Lower in the eggs and cook for 8 minutes.
- 2
Cool and peel the eggs
Transfer them to ice water and leave them there for 10 minutes. Peel carefully.
- 3
Marinate the eggs
Stir together the soy sauce, water, mirin, and sugar. Put the eggs and marinade in a small zip-top bag, press out the air, and refrigerate for at least 4 hours — overnight is better.
- 4
Cook the shrimp tempura
Cook the shrimp tempura according to the package directions. Use the oven or air fryer, not the microwave.
- 5
Blanch the spinach
Bring a small pot of water to a boil. Add the spinach and cook for 30 seconds. Drain, rinse under cool water, and squeeze out as much liquid as you can.
- 6
Warm the chashu
Warm the chashu in a small skillet with a tablespoon of water. Cover and heat over low for 1 to 2 minutes. Do not fry it until crisp.
- 7
Make the broth
Prepare 3 cups of tonkotsu broth according to the directions on the concentrate. Add the dashi powder and grated garlic, then bring to a gentle simmer for 2 minutes. Taste it before adding anything else — most concentrates are already salty enough.
- 8
Foam the broth
Right before serving, whisk the broth hard for about 15 seconds. This gives the surface a little foam.
- 9
Cook the udon
Bring a separate pot of water to a boil. Add the frozen udon and cook until the noodles loosen, usually 1 to 2 minutes, gently separating them with chopsticks. Drain well.
- 10
Assemble
Divide the udon between two deep bowls and pour 1½ cups of hot broth into each. Add the chashu, spinach, green onions, and one marinated egg per bowl. Sprinkle the tenkasu over the broth and finish with a small pinch of bonito powder.
- 11
Add the tempura and serve
Rest one shrimp tempura against the side of each bowl, leaving the top half above the broth so it stays crisp. Serve with chili oil or shichimi at the table.
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