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."
 
Download
photo by LucyS-D photo by LucyS-D
photo by LucyS-D
photo by BirdyBaker photo by BirdyBaker
Ready In:
40mins
Ingredients:
11
Serves:
4
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. This was very good. I left out the sugar, though. I tried pouring boiling broth around the egg as another reviewer suggested, but it did not work. I wound up putting the soup in the oven, as instructed, and it cooked fine.
     
  3. It was quite good, I will most likely make it again in the future
     
  4. 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.
     
  5. My whole family loved it. They usually don't like foreign foods. ^_^
     
Advertisement

RECIPE SUBMITTED BY

Hi Everyone! I have just changed my image here on 'zaar. The big bird in the pic is none other than me, BirdyBaker. It was from Halloween 04. I made the costume myself and it was so much fun!. I am a highschool student and I love photography,painting crafts and everything else artistic. I LOVE to write, anything, from essays to fiction to poetry. It's so much fun! I also am very interested in Asian culture and want to work in Japan someday. I have a passion for cooking and try to cook as much as I can, trying to make a different dish each time. I am just crazy over my 3 birds, George Arthur, Bailey and Jazzy, hence the name "BirdyBaker"...lol
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes