Tsukimi Udon (full Moon Udon)
Literally translated, tsukimi means "viewing the moon". The egg in this dish represents the "full moon" surrounded by "clouds" of noodles. It is traditionally served in the autumn but I love it all year long. For some reason, I find it very romantic.lol.
- Ready In:
- 10 ounces thin noodles
- boiling water
- 1 cup cold water
- 2 leeks
- 6 tablespoons soy sauce
- 2 tablespoons mirin
- 1⁄2 tablespoon sugar
- salt (to taste)
- 3 1⁄2 cups chicken broth
- 4 eggs
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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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.