I have met some of the nicest folks because of writing this blog. One such person is Spenmax. I first ran across her writing when I was looking for bento box ideas for Cherub. She posts regularly about the authentic Japanese lunches that she carefully and lovingly packs for her little ones. I have found a lot of inspiration from her posts to fill the adorable box I bought for Cherub at Tigertree. She also has a delicious wealth of knowledge about Japanese food and is kind in sharing what she knows. She gave me the extra details I needed to transform the egg drop soup I had planned for dinner into something similar to what she might have grown up eating. It was, I’m sure, a pale imitation, but I do always try to honor the heritage of the food I’m making. And I’m happy to highlight my blogging friend.
Spenmax’s Tamago Toji, serves 2
6 c. dashi broth
4 inch piece of daikon radish, sliced in small batons
4 ribs of bok choy, thinly sliced
2 bundles of udon noodles
2 eggs, lightly whisked
1 scallion, thinly sliced
Soy sauce (optional)
Cook udon noodles according to package directions.
Bring the dashi broth to a low simmer. Cook the radish until translucent approximately 3 to 5 minutes, depending on size. Remove with a slotted spoon and set aside. Add the bok choy and cook one to two minutes, until crisp tender. Remove with a slotted spoon. Pour eggs in simmering broth and stir lightly. Remove when the eggs have set and floated to the surface of the broth. Divide the noodles between two bowls, divide the noodles between the two bowls, keeping them together in small piles. Divide the egg the same way. Gently pour the hot broth over all. Season with a bit of soy, if you like.
Playlist included City Girl, by Kevin Shields.