UDON TOJI Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish UDON TOJI Also known as tamagotojiudon.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about tamagotojiudon

The tamago toji handmade udon is a Japanese dish consisting of homemade udon pasta served in an egg soup. This dish is a perfect combination of textures and flavors, making it a popular choice among lovers of Japanese cuisine.

The udon pasta is a type of thick, soft pasta made with wheat flour, water and salt. Its texture is similar to the Italian pasta, but it is thicker and has a neutral taste, which allows it to mix well with different ingredients and hot foods.

The tamago toji handmade udon is prepared with homemade udon pasta, which is made by hand and has a superior quality compared to industrialized pasta. The pasta is stretched and cut by hand, resulting in a stronger pasta and with a more pleasant texture to taste.

Egg soup, in turn, is made with chicken or fish bouillon, combined with beaten eggs and spices such as shoyu, mirin and saquet. The egg is added to the still hot soup, creating a delicious effect of cooked egg threads that mix with pasta and bouillon.

In addition, the tamago toji handmade udon can be served with other ingredients, such as pork, chicken, mushrooms and vegetables, adding even more flavor and nutrients to the dish.

This dish is a great option for cold days, as the warm and reassuring soup is able to warm the body and soul.In addition, the tamago toji handmade udon is a complete and balanced meal, combining carbohydrates, proteins and vegetables in a single dish.

In short, the tamago toji handmade udon is a tasty, reassuring and versatile dish of Japanese cuisine. Its handmade preparation and the combination of fresh and high-quality ingredients make it an indispensable choice for those seeking to experience new flavors and textures of Eastern cuisine.

Origin and history of Udon de Tamago Toji

The Tamago Toji Handmade Udon in Egg Drop Noodle Soup originates in Japan and is a variation of the traditional udon, a thick pasta made with wheat flour and water. The addition of the egg cooked in flocks, known as tamago toji, is a typical cooking technique of Japanese cuisine, which consists of cooking the egg in hot bouillon until it gets a creamy and tasty texture.

The history of the udon dates back to the eighth century, when the pasta was brought to Japan by the Chinese. It is believed that the udon became popular during the Edo period (1603-1868), when it was consumed mainly by samurai and Buddhist monks.

The tamago toji, which is the star of this dish, appeared in the 19th century and was popularized in the udon restaurants in Tokyo.The goal was to take advantage of the cooked egg that remained from the preparation of the bouillon to give more flavor and nutrients to the pasta.

Today, the Tamago Toji Handmade Udon in Egg Drop Noodle Soup is a dish quite appreciated by the Japanese and is also known in other countries, being a tasty and reassuring option for the cooler days.

About the recipe

Name of the plate: UDON TOJI
Name of the dish in English: Tamago toji handmade udon in egg drop noodle soup
Name of the plate in Japanese: 卵とじうどん
Name of the Romanian dish: tamagotojiudon

Information about preparation

Time to prepare: 180 minutes
Time of Cooking: 20 minutes
Difficulty: COMPLEX
It suits: 2-3 people
Occasions: Main meals, soups, winter, fall

Ingredients – Ingredients

Check out the necessary and optional ingredients UDON TOJIIt makes sense to improvise

100g of udon pasta
Dashi soup base of 400 ml
1 tablespoon of Mirin
1/2 cup of sea salt
1 tablespoon of soy sauce
2 eggs
1 tablespoon of green onions, finely roasted
Shichimi Chili Powder, to serve (optional)

To make Tamago Toji, follow the following steps:

In a pot, cook the udon pasta according to the instructions on the packaging.
Meanwhile, in another pot, heat the Dashi soup base and add Mirin, salt and soy sauce.
In a bowl, beat the eggs and slowly add them to the soup, constantly mixing to create egg threads.
When the pasta is ready, slick it and add it to the soup.
Add the roasted green onions and mix well.
Serve hot, spraying with Shichimi Chili Powder, if desired.

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe UDON TOJI. Follow the instructions below in the preparation mode or step by step.

Preparation mode

To prepare the Udon mass:

In a bowl, mix the Udon flour and salt.
Add water and stir until the mass becomes firm and smooth, with a consistency similar to an ear lobe.
Put the paste on a clean surface and beat it with a roll.
Fold and beat again, repeating this process 5 times to develop gluten.
Separate the paste and cover with plastic film, leaving it to rest for 2 hours at room temperature.
Remove the plastic film and place the mass on the work surface.
Spray potato starch to prevent it from grinding.
With a roll, open the bulk in a thickness of 1 cm.
Double into thirds and cut into strips of 1 cm thick and wide.

Cooking the Udon pasta:

In a pot with boiling water, boil the Udon for about 10 minutes until it is al dente.
Escape and reserve.

To prepare the pasta soup:

In a medium pot, mix the base of Dashi soup, mirin, sea salt and soy sauce. Let boil.
In a measurement jar, beat the eggs.
Slowly pour them into the boiling soup, moving in circular movements to create thin strips.
Turn off the fire when the egg tapes float to the surface.

To decorate and serve: