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A bowl of Soboro Udon is the last word consolation meal if you need one thing fast but satisfying. The savory floor rooster sauce coats each chewy strand of udon, whereas the silky Japanese-style poached egg provides a contact of luxurious. It’s quick and fuss-free to make, very best for busy nights if you crave a heat, nourishing dinner that feels particular with out further effort.
When you love Japanese noodle dishes, strive my Curry Udon, Yaki Udon (Stir-Fried Udon), and Beef Udon recipes subsequent!
What’s Soboro Udon?
Homey soboro udon (そぼろうどん) is a soupless Japanese noodle dish that includes floor rooster cooked in a candy soy-based sauce and served over scorching and springy udon noodles. The phrase soboro means “crumbled” or “minced,” and it’s typically used for rice bowls (soboro don) and bento. When mixed with chewy udon noodles and a Japanese-style poached egg known as onsen tamago, it turns into a comfy and nourishing one-bowl meal you’ll need to make repeatedly.
Why I Love This Recipe
- Fast – Satisfying Japanese-style noodles which might be prepared in quarter-hour—excellent for busy weeknights!
- Really easy – I exploit pantry seasonings, easy components, and handy frozen udon noodles.
- Flavorful and comforting – I really like tossing the luxurious egg yolk with the soboro sauce to coat the noodles. It’s the proper steadiness of candy and savory flavors.
Components for Soboro Udon
- udon noodles – I like to recommend frozen Sanuki udon from the Japanese/Asian market
- floor rooster
- massive eggs
- inexperienced onion/scallion
- ginger
- toasted sesame oil
- for the sauce:
- mirin, soy sauce, and sugar
- potato starch (or cornstarch) and water – to thicken the sauce
- shichimi togarashi (Japanese seven spice) – non-obligatory
Discover the printable recipe with measurements beneath.
Substitutions
- mirin – When you don’t have it, do this useful substitution: Use 1 tablespoon sake (or water) + 1 teaspoon sugar for each 1 tablespoon mirin. The flavour isn’t the identical, but it surely’s shut.
Easy methods to Make Soboro Udon
Preparation
- Prep the components. Thinly slice the inexperienced onion and separate the white and inexperienced components. Peel and grate the ginger (you’ll want about 1 teaspoon).
- Combine the seasonings. In a small bowl, mix mirin, soy sauce, and sugar. In one other bowl, stir collectively potato starch and water till easy, then add it to the sauce. Combine effectively and put aside.
Cooking
- Cook dinner the rooster. Warmth sesame oil in a saucepan (or frying pan) over medium warmth. Add the white components of the inexperienced onion and grated ginger, and sauté till aromatic. Add the bottom rooster and cook dinner whereas breaking it up till not pink.
- Simmer the sauce. Pour the sauce combination into the pan and stir effectively. Simmer till the liquid thickens barely—like a wealthy meat sauce.
Assemble
- Scale back the sauce to your most popular thickness. Add frozen noodles to boiling water for 1 minute to reheat. Crack an egg right into a small bowl, cowl with water, pierce the yolk, and microwave separately on half energy for 90 seconds. Divide the recent noodles into serving bowls, prime with rooster and egg, and garnish with inexperienced onion and shichimi togarashi.
Nami’s Recipe Ideas
- Use a small, deep bowl: This form helps the egg submerge simply underneath water.
- Puncture the yolk: This prevents it from exploding throughout cooking.
- Don’t overcook the egg: Goal for a mushy set with custard-like yolks and silky whites, about 90 seconds for one egg. Take away instantly from the recent cooking liquid to forestall overcooking.
- Regulate sauce thickness: Simmer longer to scale back it to a thicker consistency.
- Reheat udon, don’t boil: Frozen udon wants a fast reheat for 1 minute. Don’t boil or they may unfastened their springy texture.
- Batch cook dinner: Make further soboro rooster and freeze for fast future meals, or use it over rice to pack Soboro Bento for lunch the following day.
Variations and Customizations
- Completely different floor meat: Attempt turkey, pork, or beef as an alternative of rooster.
- Vegetarian: Use crumbled tofu seasoned with soy sauce and mirin.
- Rice bowl dish: Serve the rooster over steamed rice with scrambled egg to make soboro donburi (Soboro Don).
- Additional toppings: Add shredded nori, sautéed mushrooms, or blanched leafy inexperienced greens.
- Use soft-boiled eggs or my basic Onsen Tamago recipe should you choose to not microwave.
What to Serve with Soboro Udon
Full your menu with these Japanese meals favorites:
Storage Ideas
To retailer: Hold the soboro rooster in an hermetic container for 3–4 days within the fridge or as much as 1 month within the freezer. Refrigerate leftover poached eggs for as much as 2 days, although it’s finest to devour them proper after you make them. Frozen udon noodles are finest freshly reheated, however you may refrigerate leftovers as much as 3 days.
Incessantly Requested Questions
Sure! It reheats fantastically and saves time on busy days.
Sure. Put together every egg in its personal bowl as directed, then microwave each bowls at 50% energy (500W) for 2 minutes 45 seconds. Test every egg; if any whites are nonetheless translucent, microwave in 5-second bursts till the whites set and the yolks keep runny. Microwaves differ, so regulate as wanted.
With mirin and soy sauce, the sauce is completely seasoned—no sake or further salt wanted. Since that is a part of the Faculty Sequence, I additionally keep away from recipes that require alcohol for cooks underneath the authorized ingesting age.
It’s finest heat, however you may get pleasure from this recipe at room temperature in summer time.
I’d love to listen to how yours turned out! 💛 Please depart a star ranking and remark beneath to share your expertise. Your suggestions not solely helps Simply One Cookbook but additionally helps different house cooks uncover recipes they’ll belief.
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To Put together the Components
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Thinly slice 1 inexperienced onion/scallion diagonally. Separate the white and inexperienced components.
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Peel and grate 1 inch ginger (I exploit a ginger grater). Measure 1–1½ tsp grated ginger with juice and put aside.
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Mix 3 Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp sugar in a bowl.
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Add 3 Tbsp water to 1 tsp potato starch or cornstarch in a small bowl and stir to mix. Then, add it to the soy sauce combination and stir all of it collectively.
To Cook dinner the Soboro Rooster
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Warmth a saucepan on medium warmth. When it is scorching, add 1 Tbsp toasted sesame oil. As soon as the oil is scorching, add the white components of the inexperienced onion and grated ginger. Sauté briefly with a wood spatula till fragrant.
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Add 8 oz floor rooster and sauté, breaking apart the bottom meat into smaller bits with the wood spatula. Cook dinner till not pink.
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Pour within the seasoning combination. Stir and convey to a simmer to thicken the sauce.
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Scale back the sauce to your liking. I like mine thick—a bit thicker than spaghetti meat sauce. Put aside.
To Cook dinner the Eggs (Onsen Tamago)
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Crack one massive egg in a small microwave-safe glass bowl (see tip beneath). Pour 6 Tbsp water across the edges of the egg and a bit on prime to cowl it. Subsequent, puncture the yolk with a wood skewer or toothpick so it would not explode throughout cooking.Nami’s Tip: Use a bowl formed like a rice bowl or miso soup bowl that‘s rounded and considerably deep, with sides that go straight up. This manner, you solely want somewhat water to submerge and encompass the egg. If the opening is broad, you may want extra water.
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Place the bowl on the sting of the microwave tray. Microwave at half energy (500W) till the egg white solidifies and turns white, about 90 seconds for one egg or 2 minutes 45 seconds for 2 eggs cooked in separate bowls on the similar time. In case your egg white remains to be clear, microwave for five seconds extra and test once more. Drain and switch the egg to a small plate or bowl.Nami’s Tip: Cook dinner the yolk till pinkish and runny. DO NOT OVERCOOK. The cooked eggs ought to have silky whites and custard-like yolks.
To Construct the Soboro Udon
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When the water is at a full rolling boil, add 2 servings udon noodles and reheat or cook dinner in response to the bundle directions. The model of frozen Sanuki udon noodles I exploit requires reheating for 1 minute. Utilizing chopsticks, stir the noodles to loosen them up. Switch the udon noodles with tongs into particular person donburi bowls.Nami’s Tip: Don’t boil frozen udon. A fast 1-minute reheat retains the feel bouncy.
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Ladle the soboro rooster over the nice and cozy udon.
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Prime with an onsen tamago. Sprinkle with inexperienced onions and non-obligatory shichimi togarashi (Japanese seven spice) and serve.
To Retailer
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Retailer leftover soboro rooster and egg in separate hermetic containers and preserve within the fridge for 3–4 days. It’s also possible to preserve soboro rooster within the freezer for as much as a month. I like to recommend cooking the udon simply earlier than serving, however you may preserve leftovers within the fridge for as much as 3 days.
Energy: 652kcal, Carbohydrates: 65g, Protein: 36g, Fats: 21g, Saturated Fats: 5g, Polyunsaturated Fats: 6g, Monounsaturated Fats: 9g, Trans Fats: 0.1g, Ldl cholesterol: 284mg, Sodium: 1581mg, Potassium: 722mg, Fiber: 4g, Sugar: 14g, Vitamin A: 330IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 3mg
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