Winter is the best season to enjoy this dish, when crab is at its most flavorful. I love serving these noodles in individual clay pots, which are such an intimate and satisfying way to enjoy a meal. These vessels become very hot when you cook in them, though, so be careful when you remove them from the burners. If you don’t have a clay pot, you can use other vessels, too. (See the discussion on clay pots in the recipce for Somen in a Clay Pot with Chicken and Eggplant, page 90, for more information.) Timing is very important for this dish to cook correctly, so make sure you have your game plan ready before you start.
Ingredients
serves 4
Step 1
Place a large pot of water over high heat and bring to a boil. Add the udon noodles and cook, following package instructions. Drain well and set aside.
Step 2
Divide the broth among 4 clay pots and heat over medium-high heat. Bring the broth to a boil, then decrease the heat and simmer.
Step 3
To each clay pot, add one-fourth of the cooked noodles and simmer for 30 seconds. Add one-fourth of the crabmeat and peas and pour 1 beaten egg over the top. Immediately turn off the heat (the broth will continue boiling) and garnish with the obha leaves, yuzu, and mitsuba leaves.
Step 4
Carefully remove the clay pots from the stove top and set on heat-resistant plates. Serve immediately.
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