炭火焼あごの旨みに、鰹と昆布のあわせだし。調理したうどんを器に盛り、熱いうちに粉末スープと卵をよく混ぜ合わせてお召し上がりください。

Chargrilled flying fish (ago) broth combined with a blend of bonito and kelp dashi for a rich and savoury flavour. Serve the cooked udon in a bowl and, while still hot, mix thoroughly with the seasoning powder and an egg to enjoy a deliciously rich and comforting dish.