Thickened Egg Drop Kishimen
A heartwarming egg drop kishimen with thinly sliced pork and onion. The thickened broth and fluffy egg coat the kishimen noodles beautifully.
Cooking Steps
- 1
Cut the thinly sliced pork into bite-sized pieces and slice the onion thinly. Crack the eggs into a bowl and beat them.
Advice: Since the pork is thinly sliced, it cooks quickly. Be careful not to overcook it, as it can become tough. For the eggs, beat them lightly with chopsticks rather than mixing vigorously to achieve a fluffy texture.
IngredientsThinly sliced pork 100gOnion 1/2pieceEgg 2pieces - 2
Mix the ingredients for the starch slurry (5g potato starch, 15ml water) and dissolve thoroughly.
Advice: After dissolving potato starch in water, it tends to settle over time, so make sure to stir it well again just before use.
IngredientsPotato starch 5gWater 15ml - 3
Boil plenty of water in a pot and cook the kishimen noodles according to the package directions. Once cooked, drain them in a colander, rinse under cold water to remove sliminess, and drain well.
Advice: Kishimen noodles can lose their chewiness if overcooked, so it's recommended to boil them slightly al dente, using the package time as a guide. Rinsing thoroughly with cold water will firm up the noodles.
IngredientsKishimen noodles 2bundles - 4
In another pot, combine 400ml water, 5g granulated dashi, 25ml soy sauce, 25ml mirin, and 0.5g salt for the broth, and heat over medium heat. Once it boils, add the thinly sliced pork and onion, and simmer until the pork is cooked through.
Advice: The umami from the pork will enrich the broth, giving it a deeper flavor. Do not overcook the meat, as it can become tough; move to the next step once it's cooked.
IngredientsWater 400mlGranulated dashi 5gSoy sauce 25mlMirin 25mlSalt 0.5gThinly sliced pork 100gOnion 1/2piece - 5
Once the pork is cooked, while the broth is boiling, gradually drizzle in the prepared starch slurry, stirring with long cooking chopsticks until it thickens.
Advice: If the broth isn't thick enough, you can prepare and add more starch slurry.
IngredientsPotato starch 5gWater 15ml - 6
Once it boils again, slowly drizzle the beaten egg from a high position. When the egg floats up fluffily, stir a few times with long cooking chopsticks and turn off the heat.
Advice: After drizzling in the egg, don't stir immediately. Wait a moment for the egg to start setting to achieve a fluffy finish. Stir broadly from the bottom of the pot to distribute the egg nicely.
IngredientsEgg 2pieces - 7
Serve the boiled and drained kishimen noodles in a warmed bowl, then generously pour the egg drop sauce over them. Enjoy!
Advice: For an enhanced aroma and taste, you can add chopped mitsuba or shichimi togarashi as desired. Please give it a try!
Thickened Egg Drop Kishimen
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