Tsukimi Udon (full Moon Udon)
photo by LucyS-D
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 283.49 g thin noodles
- boiling water
- 236.59 ml cold water
- 2 leeks
- 88.74 ml soy sauce
- 29.58 ml mirin
- 7.39 ml sugar
- salt (to taste)
- 828.06 ml chicken broth
- 4 eggs
- pepper
directions
- Add noodle to a pot filled with boiling water.
- Stir and,as soon as water begins to boil again, add 1/2 cup of the cold water.
- Bring back to a boil and add remainder of cold water.
- Cook noodles until al dente, rinse under lukewarm water and drain.
- Very thinly, diagonally slice enough of the leeks to equal about 2 Tbsp., using the white part only.
- Add chicken broth, soy sauce, mirin, sugar and salt to the pot and bring to a boil.
- Divide noodles among 4 oven proof bowls.
- Add the sliced leeks to the noodles and pour the hot broth over.
- Break an egg in the center of each bowl and bake in a preheated 350°F [180°C] oven for a few minutes, just enough to cook the egg.
- Garnish with sliced green part of leeks and sprinkle with pepper.
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Reviews
-
Sounds like it should be a good recipe. But I worked in A noodle shop 85 hrs a week my first two yrs in Japan and there`s aneasier way to cook the egg. We woul never have used an oven. Place the noodles in the bowl and make a small nest in the center for the egg. Crack the egg into it on top of the noodles. And pour the boiling stock slowly into the bowl around the egg. Don`t pour the broth directly on to the egg, that`ll spread the egg all over. If you do it right the broth will cook the eggwhite making it look like the clouds around the moon. And the yolk will be soft the way we Japanese like it.
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I've made this twice now and it is great. I tried following David's advice the first time, then putting it in the oven the second time. Both times, the egg didn't really cook through white, both times, I just mixed the egg up in the noodles and broth and assumed it cooked that way. The egg really is key to the flavor of the broth. I used veggie broth instead of chicken both times. Delicious. We will be making this again. Thanks.
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