Kamatama udon

Method

1. 1 Simmer soy sauce with mirin and a little dried halibut broth for 4 minutes, then let cool to create a rich sauce.
2. 2 Crack the eggs into a large bowl and whisk gently, keeping the bowl at room temperature, not cold.
3. 3 Boil the udon noodles for 12 minutes, then remove them directly from the pot and place them in the bowl of egg without rinsing.
4. 4 The heat from freshly cooked noodles is the only thing that will cook the egg; if the noodles are rinsed cold, the egg will still be raw and slimy.
5. 5 Mix vigorously 20 times immediately so that the egg coats the noodles with a creamy layer.
6. 6 Pour the rich sauce over the dish, sprinkle with shredded tuna, green onions, and pepper, then eat immediately.