Boil the udon noodles in a pot (you can use dried or fresh). Transfer the hot noodles directly from the pot to your dish.
Place the fresh egg on the top-center of the udon, sprinkle with the shredded nori, pour in the dashi soy sauce, and mix it up with chopsticks to finish. Garnish with shredded nori and sesame seeds to taste.
Those who are living overseas (like me) can't eat raw eggs, so you can also use poached or soft-set eggs (these are half-cooked too, so they're still probably not the best to have, but we eat them up anyway).
Story Behind this Recipe
I love udon, so I have been eating many different variations. In Hong Kong, when I would bring home fresh eggs and make this, my boyfriend and friends were really happy. I guess they didn't know about it before.
You can also put the egg into the dish first, beat it, and then add the udon noodles. It's also delicious with natto.