Tsukimi Udon (Moon Gazing Udon with Egg)
User Reviews
5
4 reviews
Excellent
Tsukimi Udon (Moon Gazing Udon with Egg)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Broth
- 500 ml dashi stock for plant-based dashi, check out my kombu and shiitake dashi recipe
- 2½ tbsp soy sauce
- 1 tbsp mirin
- ¼ tsp salt
Noodles and Toppings
- 4 rashers Bacon
- 2 egg
- 4 lices kamaboko fish cake
- 2 portions udon noodles
- green onion finely chopped
- tempura flakes tenkasu or agedama, aka tenkasu
Instructions
- Pour 500 ml dashi stock into a saucepan and add 2½ tbsp soy sauce, 1 tbsp mirin and bring to boil over a high heat. Let it boil for 1-2 minutes.
- Turn off the heat and add ¼ tsp salt. Mix well. Reheat before serving if necessary.
- Add 4 rashers bacon to a frying pan heated on medium and fry until crispy on both sides.
- Crack 2 egg into the pan and fry sunny side up until cooked to your liking. (If you prefer the yolk cooked, flip or steam with a lid.)
- Boil 2 portions udon noodles according to the instructions on the packaging. Once cooked, drain and rinse with fresh hot water to remove the excess starch.
- Take 4 slices kamaboko fish cake and cut along the bottom of the pink line until halfway.
- Place the flap flat on the chopping board and cut through the middle.
- Fold them under so the edge is in the middle.
- Give the rabbit a face by placing one sesame seed for the eye. Dip a chopstick into ketchup and dab it under the eye to create rosy cheeks.
- Divide the noodles and broth evenly into serving bowls and top each portion with 2 slices of bacon, one fried egg, 2 kamaboko rabbits, finely chopped green onions and tempura flakes (tenkasu).
- Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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