1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (471g) Recipe makes 4 servings
Calories 433
Calories from Fat 85		(19%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 271mg		90%
Sodium 2317mg		96%
Potassium 565mg		16%
Total Carbohydrate 61.8g		20%
	Dietary Fiber 3.4g	13%
	Sugars 6.2g
Protein 24.2g		48%
detailed view... how is this calculated?

Tsukimi Udon (full Moon Udon)

Recipe #119575 | 40 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: BirdyBaker
Apr 29, 2005

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.

SERVES 4 (change servings and units)

Ingredients

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
pepper

Directions

1
Add noodle to a pot filled with boiling water.
2
Stir and,as soon as water begins to boil again, add 1/2 cup of the cold water.
3
Bring back to a boil and add remainder of cold water.
4
Cook noodles until al dente, rinse under lukewarm water and drain.
5
Very thinly, diagonally slice enough of the leeks to equal about 2 Tbsp., using the white part only.
6
Add chicken broth, soy sauce, mirin, sugar and salt to the pot and bring to a boil.
7
Divide noodles among 4 oven proof bowls.
8
Add the sliced leeks to the noodles and pour the hot broth over.
9
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.
10
Garnish with sliced green part of leeks and sprinkle with pepper.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Fragrant Thai Beef Curry

Tortellini With Turkey Sausage in Creamy Butternut Apple Sage

Pork Chops With Mustard & Shallot Sauce

Channa Masala

Chicken With Tarragon, Garlic & Olives

Featured Reviews for This Recipe

From: Trixies

On Mar 14, 2009

It was quite good, I will most likely make it again in the future

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #874240

On Sep 23, 2008

My whole family loved it. They usually don't like foreign foods. ^_^

0 people found this review helpful

Was this review helpful to you? YES | NO

From: David43515

On Nov 17, 2007

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.

5 people found this review helpful

Was this review helpful to you? YES | NO

From: zaar junkie

On Oct 28, 2008

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.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews