Shin Dong-min's Ma Onsen Egg Cold Udon
A bokke-style cold udon where chilled udon noodles are mixed with finely grated ma and a smooth onsen egg made in a rice cooker, creating a refreshing and luxurious dish.
Ingredients needed 1 servings
Recipe
Cooking tips
- You can achieve a perfect Japanese-style onsen egg (onsen tamago) at home without a high-end sous-vide machine—just use your standard electric rice cooker’s keep-warm function effectively.
- For better transparency and lasting chewiness when rinsed in cold water, use frozen Sanuki udon noodles instead of regular dried udon.
Recommended for
- Home cooks who want to recreate high-quality Japanese cold udon with elegance and precision.
- Those who love the rich, smooth, cream-like texture created by ma and egg.
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