Steamed egg udon (Odamaki-mushi)

I tasted Japanese steam egg in Japanese restaurant, they have special flavor but I cannot tell what's it. Now I got this recipe I know why hahaa :D

Ingredients (2-3 servings)
2 medium eggs or 3 small eggs
300ml dashi stock, click here for recipe
1/2 tsp soy sauce
1/2 tsp salt

2 pack udon noodles
2-3 small shiitake mushrooms (1-2 for big size)
14g-20g seaweed, rehydrated
4-6 mini chikuwa or 2-3 sliced kamaboko fish cake
1 tsp soy sauce
1 tsp sake or dashi stock


Instructions
1. Beat eggs
In a mixing bowl, mix eggs with dashi stock, add in soy sauce and salt

2. In a medium pot, fill water to half of pot, boil udon noodles, do not over cook the noodles

3. Slice shiitake mushrooms, seaweed
In a small bowl, mix soy sauce and sake/dashi stock. Use a teaspoon, pour the sauce on udon noodles, mushrooms, seaweed & chikuwa/kamaboko for seasoning

4. In 2-3 medium bowls, place udon noodles at the bottom, then place mushrooms, seaweed & chikuwa/kamaboko on the top

Fill egg & dashi mixture in the bowls, only cover udon noodle, not covering the ingredients on the top
Cover the bowl with plastic wrap

5. At the bottom of a wok, place a kitchen paper, to prevent direct heat to the bowls
Place the bowls on the kitchen paper, then pour the boiling water, fill until reach 1/3 (up to 1/2) of the bowl

Turn on the heat at medium heat

6. When it boils, turn the heat to low. If you do not have a hole on the lid, leave the lid slightly open, not to over cook the noodle

From now on, observe the egg mixture - when the color becomes lightened, continue to cook for another 12mins

7. After 12mins, open the lid, and open the plastic wrap, you can see the smooth egg mixture well cooked, you can use a chopstick to poke into the mixture, it is fix when it is done

8. Use a pair of kitchen gloves to take the bowls out and serve hot!

Enjoy!