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Tsukimi Udon Moon-Viewing Noodles
Thick udon in a hot, lightly seasoned dashi broth with a whole raw egg set in a nest at the centre, the 'full moon' among clouds of noodles; the broth cooks the egg gently, and stirring it in turns the soup silky.
- YieldServes 4
- Hands-on30 min
- Total1 h 22 min
- Difficulty
Ingredients
dashi
- 1½ Lcold water
- 30 gkombu, wiped
- 30 gdried bonito flakes (hana-katsuo)
noodle broth
- 1¼ tspsalt
- 2 tbspdark (koikuchi) soy sauce
- 2 tbsplight (usukuchi) soy sauce
- 1 tbspsugar
- 1 tbspmirin
bowls
- 450 gdried udon noodles
- 1kamaboko (steamed fish cake), about 15 cm longoptional
- 4very fresh eggs, preferably pasteurised
- 4 tbspfinely chopped green onion
- to tasteshichimi togarashi or ichimi chilli flakes
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