Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, tsukimi udon. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tsukimi Udon is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Tsukimi Udon is something which I’ve loved my entire life.
In Japan, mid-autumn means traditional moon-viewing celebrations. This classic udon noodle preparation, which is named for the poached egg that symbolizes the harvest moon, is commonly served at these occasions. In this recipe, poaching the eggs in the dashi-soy-sake broth gives them a more intense flavor than water-poaching.
To begin with this recipe, we must prepare a few ingredients. You can cook tsukimi udon using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Tsukimi Udon:
- Prepare Ingredients
- Take 2 packages udon noodles
- Make ready 2 1/2 cup water
- Take 1 tsp dashi powder
- Prepare 2 thumbnail size pieces of lemon zest
- Get 8 snow peas
- Take 1 cup oyster mushrooms
- Get 2 tbsp butter
- Get 2 onsen tamago (see my recipe)
- Take furikake
- Make ready Soy Sauce Mixture
- Take 3 tbsp soy sauce
- Get 3 tbsp mirin
- Make ready 2 tbsp light brown sugar
It is traditionally served in the autumn but I love it all year long. For some reason, I find it very romantic.lol. The custom of moon viewing held in mid-autumn is called tsukimi and widely celebrated in Japan. One dish that is enjoyed during the festival is Tsukimi Udon, a brothey noodle soup served.
Steps to make Tsukimi Udon:
- Make the Onsen Tamago. Cool completely and set aside. (See my recipe for Onsen Tamago) *Soft boiled eggs would work just as well.
https://cookpad.com/us/recipes/345155-onsen-tamago
- Place a lemon zest in the bottom of each noodle bowl.
- Mix the soy sauce, mirin, and light brown sugar in a small bowl and set aside.
- In a small sauce pan add the water, dashi powder, and 2/3's of the soy sauce mixture, reserving the last 1/3 for later. Bring stock to a simmer and stir until the dashi has dissolved.
- Reduce the heat to low and add 8 snow peas allowing them to become tender-crisp while you move on to the next step.
- Melt the butter in a medium saute pan over medium high heat. Add the oyster mushrooms, shredding them with your fingers into smaller pieces. Saute the mushrooms a bit until they begin to brown. Add in the remaining 1/3 of soy sauce mixture. Continue cooking and stirring until the mushrooms are well browned and sticky. Set aside
- Prepare the 2 bundles of udon per the directions on the package. Drain well and add to the noodle bowls. Ladle enough stock to each bowl making sure to not quit covering the noodles. Top with the oyster mushrooms, 1 Onsen Tamago, and 4 snow peas per bowl. Sprinkle with furikake and serve.
When you want to make your own tsukimi soba, using a solid recipe is the best way to ensure a decadant meal. Search Clear Recipe Page Search Pin. Boiled soba or udon noodles topped with nori and raw egg, then covered with broth are known as Tsukimi soba or Tsukimi udon. In Kitakyushu an egg served atop yaki udon is known as Tenmado, another name for Tsukimi in the local dialect. Similarly when a raw quail egg is used to top sushi,.
So that’s going to wrap this up for this special food tsukimi udon recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
