The Black Sphere Udon

Ingredients

• 2 servings (approx. 400g) Thick Udon Noodles (fresh or frozen)
• 200g Firm or Extra-Firm Tofu
• 100g (1 pack) Enoki Mushrooms
• 1/2 cup Shelled Edamame (frozen)
• 2 large Eggs
• 4 tbsp Dark Soy Sauce
• 2 tbsp Light Soy Sauce (or regular)
• 3 tbsp Mirin
• 2 tbsp Sake (cooking sake)
• 1 tsp Dashi Powder
• 1/2 cup (for sauce) + 1 cup (for egg marinade) Water
• 1 tbsp Black Sesame Paste (Kuro Neri Goma)
• 2 cloves, minced Garlic
• 1 tbsp, grated Fresh Ginger
• 1 tsp Cornstarch
• 3 tbsp Vegetable Oil (for frying)
• 1-2 tsp, or to taste Chili Oil (Lā Yu)
• for garnish Nori Seaweed (strips or shredded)
• 2 stalks, chopped for garnish Scallions (green onions)

Instructions

1. **Prepare the Soy-Marinated Soft-Boiled Eggs:** Gently place eggs in boiling water and cook for exactly 6.5-7 minutes for a jammy yolk. Immediately transfer to an ice bath to stop cooking. Once cool, carefully peel them.
2. In a small container, whisk together 1 cup water, 2 tbsp dark soy sauce, and 1 tbsp mirin. Place the peeled eggs in this marinade, ensuring they are submerged (or turn them occasionally). Marinate for at least 30 minutes, or preferably an hour, in the fridge.
3. **Prepare the Tofu:** Press excess water from the tofu. Cut into 1-inch cubes. Heat 1 tbsp vegetable oil in a non-stick pan over medium-high heat. Pan-fry tofu until golden brown and crispy on all sides. Remove and set aside.
4. **Prepare the Enoki Mushrooms:** Trim the root end of the enoki mushrooms. Gently separate into small clusters. Heat 1 tbsp vegetable oil in the same pan over medium-high heat. Fry enoki mushrooms until slightly crispy and browned, about 3-5 minutes. Set aside.
5. **Blanch Edamame:** Bring a small pot of water to a boil. Add frozen edamame and cook for 2-3 minutes until heated through and bright green. Drain and set aside.
6. **Prepare the Black Sphere Sauce:** In a bowl, whisk together the remaining 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp mirin, 2 tbsp sake, dashi powder, and 1/2 cup water. In a separate small bowl, dissolve cornstarch in 1 tbsp cold water to create a slurry.
7. Heat the remaining 1 tbsp vegetable oil in the pan (or a wok). Sauté minced garlic and grated ginger for 30 seconds until fragrant. Pour in the prepared sauce mixture. Bring to a simmer.
8. Whisk in the black sesame paste until fully incorporated and the sauce is a dark, uniform color. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens slightly.
9. **Cook the Udon:** Bring a large pot of water to a rolling boil. Add udon noodles and cook according to package instructions (usually 2-3 minutes for fresh/frozen). Drain well.
10. **Assemble the Dish:** Divide the cooked udon noodles into two serving bowls. Pour the black sphere sauce over the noodles, ensuring they are well coated. Arrange the crispy tofu, fried enoki mushrooms, and blanched edamame on top.
11. Halve the marinated eggs and place one on top of each bowl, yolk-side up, mimicking the glowing core of the Gantz sphere. Drizzle with chili oil to taste, and garnish generously with chopped scallions and nori strips.
12. Serve immediately, ready for your next culinary 'mission'.