Creamy Udon with Umami Butter

Ingredients

• 1/2 cup unsalted butter, divided
• 6 anchovy fillets plus 1 tablespoon oil from can or jar, divided
• 1 cup panko
• 4 (9-ounce) package fresh or frozen udon noodles
• 4 large garlic cloves, finely chopped
• 2 tablespoons white miso
• 4 ounces Parmigiano-Reggiano cheese, grated (about 1 cup), plus more for garnish
• 1/4 teaspoon shichimi togarashi, plus more for garnish
• 2 large egg yolks
• 1/3 cup thinly sliced scallions (about 2 scallions), plus more for garnish

Steps

1. Melt 1 tablespoon butter in a large skillet over medium. Add anchovy oil and 2 anchovy fillets; cook, stirring constantly, until anchovies dissolve, about 1 minute. Add panko, and cook, stirring constantly, until golden brown, about 3 minutes. Transfer panko mixture to a small bowl; set aside. Wipe skillet clean.
2. Bring a large pot of water to a boil over high. Add noodles, and cook according to package directions until tender yet chewy. Using tongs, transfer noodles to a colander to drain; reserve cooking liquid in pot, and cover to keep warm.
3. Melt remaining 7 tablespoons butter in skillet over medium. Add garlic and remaining 4 anchovy fillets; cook, stirring often, until anchovies dissolve, about 2 minutes. Whisk together miso and 1/4 cup reserved cooking liquid until smooth; stir into butter mixture. Add cooked noodles, cheese, and togarashi; stir vigorously until sauce is smooth and creamy, about 1 minute.
4. Place egg yolks in a small bowl, and whisk until smooth. While whisking, gradually add 1/4 cup reserved cooking liquid to temper yolks. Remove skillet from heat, and gradually stir in egg yolk mixture.
5. Return skillet to heat over medium, and add scallions. Cook, stirring vigorously, until sauce thickens and clings to noodles, about 1 minute. If needed to thin sauce, stir in additional reserved cooking liquid 2 tablespoons at a time. Divide noodles among bowls; sprinkle with evenly divided panko mixture. Garnish with additional cheese, togarashi, and scallions. Serve hot.