Quick Miso Butter Udon with Tuna and Egg

Using a chef knife and cutting board, slice the green onions thinly, separating the white lower portions from the dark green tops.

Using a chef knife and cutting board, mince the peeled garlic clove finely.

In a small mixing bowl, combine the white miso paste, soy sauce, and mirin. Whisk thoroughly with a whisk or fork until completely smooth and free of lumps.

Fill the medium saucepan with water and bring it to a rolling boil over high heat at 100°C (212°F).

Lower the heat until the water is gently simmering at 90°C (194°F). Using a slotted spoon, gently lower the 2 pasteurized large eggs into the water and start the kitchen timer for 6 minutes for soft jammy yolks, or cook for 9 minutes until eggs reach at least 71°C (160°F) for fully set yolks.

Use the slotted spoon to transfer the cooked eggs immediately into the ice water bowl to halt cooking, leaving them submerged for 3 minutes.

Return the medium saucepan of water to a boil at 100°C (212°F), add the frozen udon noodles, and cook for 90 seconds until the strands loosen and turn tender yet chewy.

Dip the liquid measuring cup into the saucepan to scoop out and reserve 60 ml of the hot, starchy noodle cooking water.

Pour the contents of the saucepan into a colander set in the sink to drain the udon noodles thoroughly.

Place the wide skillet over medium heat at 120°C (248°F), melt the unsalted butter, and sauté the minced garlic and sliced green onion whites for 45 seconds until fragrant but not browned.

Add the drained canned tuna to the skillet and stir for 1 minute over medium heat to warm the fish through to an internal temperature of at least 63°C (145°F).

Reduce the skillet heat to low at 80°C (176°F), pour in the prepared miso mixture and the 60 ml reserved hot noodle water, and stir vigorously with the whisk or fork for 30 seconds to form a smooth, emulsified sauce.

Add the drained udon noodles to the skillet and toss continuously with tongs for 1 minute until the noodles are thoroughly heated and evenly glazed by the sauce.

Remove the eggs from the ice water bowl, gently tap and peel off the shells, then slice each egg in half lengthwise on the cutting board using the chef knife.

Using tongs, divide the glazed noodles, tuna, and pan sauce equally between two serving bowls.

Gently place two egg halves on top of each bowl, then scatter the sliced green onion greens, toasted white sesame seeds, and shredded nori over the noodles.