Ten-minute udon in soy butter, wearing shichimi togarashi's seven-spice tingle and a flutter of wakame — pantry Japan at weeknight speed.
What you need
Ingredients
Servings
2
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Udon — fresh or frozen
Shichimi Togarashi — plus more at the table
Wakame — rehydrated
Eggs — jammy 6:30, optional crown
3 steps
Method
1
Boil the udon 2–3 minutes (frozen udon is the best udon most of us can buy); reserve a splash of water.
3 min — timer available in cooking mode
2
Toss with butter, soy, and a splash of noodle water until glossy; fold in wakame.
3
Shichimi over everything, scallions, the egg halved on top. Total elapsed time: one podcast segment.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.