Rating: 5 stars
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Butter, egg yolk, and starch enrich the soy broth, dressing chewy udon noodles in a silky sauce inspired by Hetty McKinnon's visit to Udon Shin, a restaurant in Tokyo's bustling Shinjuku ward. Sharp black pepper and scallions break up its deeply savory edge with light spice and fresh flavor.

May 2021


Credit: Hetty McKinnon

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Fill a small saucepan with water; bring to a boil over high. Lower eggs into water, and cook 6 minutes. Transfer eggs to a large bowl of ice water. Let cool 5 minutes. Drain and peel eggs, and set aside. 

  • Bring a large saucepan of salted water to a boil over high. While water comes to a boil, stir together vegetable stock, tamari, and mirin in a small saucepan; cook over low, stirring occasionally, until hot, about 8 minutes. Add noodles to boiling water, and cook according to package directions for al dente. Drain noodles, and divide evenly among 4 bowls.  

  • Divide butter evenly among bowls; pour hot soy sauce mixture evenly over bowls. Halve eggs lengthwise, and top each bowl with 2 egg halves. Sprinkle evenly with scallions, and scatter a generous amount of black pepper over noodles. Drizzle evenly with sesame oil, and garnish with sea salt.


Find vacuum-sealed or frozen udon noodles at Japanese markets or online. For Twin Marquis udon noodles, visit twinmarquis.com to search for retailers by zip code.