Japanese cuisine · Dough, Pasta & Rice

Tsukimi Udon

Udon in clear dashi broth with a raw egg yolk floating on top like a full moon.

Ingredients · for 4 servings

• 600 g udon noodles
• 1.2 l dashi
• 5 tbsp soy sauce
• 4 tbsp mirin
• 1 tsp sugar
• 4 very fresh eggs
• 1 bunch spring onions
• 2 sheets nori
• 1 tsp shichimi togarashi (or substitute chili flakes)

Instructions

1. Take the eggs out of the fridge 30 min. before cooking so they don't set instantly in the hot broth later, and crack each individually into a small bowl.
2. Bring the dashi, soy sauce, mirin and sugar to a boil, then reduce the heat and let the broth simmer uncovered for 5 min. until it smells rich.
3. Cut the spring onions into thin rings and cut the nori sheets into narrow strips with scissors.
4. Cook the udon in boiling water for 2–3 min., drain and briefly rinse with hot water.
5. Divide the noodles among four warmed bowls, press a small well into the center of each, and pour the piping hot broth in along the edge.
6. Carefully slide one egg into each well, sprinkle with spring onions, nori strips and shichimi togarashi, and serve immediately — the yolk is stirred in while eating.