Miso nikomi udon is Nagoya’s most comforting dish: uncooked, unboiled udon noodles simmered instantly in a clay pot of Hatcho miso broth with rooster, narutomaki fish cake, a uncooked egg cracked in on the finish, and inexperienced onions. As a result of the noodles cook dinner within the broth quite than individually, they take in the miso deeply and retain a uniquely agency, chewy texture. The clay pot arrives on the desk nonetheless effervescent fiercely.
Yamamotoya Honten, working since 1925, is the defining restaurant and has been visited by each notable meals author in Japan sooner or later.
Break the egg into the broth your self when it arrives, stir gently, and wait 30 seconds earlier than consuming. The broth intensifies on the backside of the pot — drink it instantly from the clay pot on the finish.