Tsukimi Udon (Moon-viewing Udon)
ID: f627bc5c...
Chef James shares a super simple recipe for Tsukimi Udon. By skipping the complex process of making dashi from scratch, he uses a blend of tsuyu (bonito-based soy sauce) and water for the broth. Paired with chewy frozen udon noodles, savory pork belly slices, and chikuwa (fish cake), and topped with a perfect soft-poached egg, you can enjoy a classic Japanese flavor right at home quickly and easily.
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🍳 Cooking Flow
Mix tsuyu with water to make the broth and simmer with sliced chikuwa. → Blanch the pork belly slices and remove, then cook the frozen udon noodles in the broth until flavored and transfer to a bowl. → Add more water to the broth, bring to a boil, and poach the egg until soft-set. → Arrange pork, chikuwa, and green onions over the noodles, then pour over the hot broth and the poached egg.
Cooking Steps
Brief Cooking Order
Mix tsuyu with water to make the broth and simmer with sliced chikuwa. → Blanch the pork belly slices and remove, then cook the frozen udon noodles in the broth until flavored and transfer to a bowl. → Add more water to the broth, bring to a boil, and poach the egg until soft-set. → Arrange pork, chikuwa, and green onions over the noodles, then pour over the hot broth and the poached egg.
Introduction
Chef James shares a super simple recipe for Tsukimi Udon. By skipping the complex process of making dashi from scratch, he uses a blend of tsuyu (bonito-based soy sauce) and water for the broth. Paired with chewy frozen udon noodles, savory pork belly slices, and chikuwa (fish cake), and topped with a perfect soft-poached egg, you can enjoy a classic Japanese flavor right at home quickly and easily.
Step 1
Prepare the soup base. Dilute the tsuyu with water to create the broth, pour into a pot, and heat.
Step 2
Slice the chikuwa diagonally and add to the simmering dashi broth.
Step 3
Add the pork belly slices, blanch until cooked through, and remove immediately to keep the meat tender.
Step 4
Add the frozen udon noodles to the same broth and cook until the noodles are loosened and flavored.
Step 5
Transfer the cooked udon noodles into a serving bowl.
Ingredients List
Important Notes
Frozen udon noodles have a chewier texture compared to room temperature or chilled ones, and they hold up better during cooking without becoming mushy. 💡
Removing the pork belly slices after blanching prevents the meat from becoming tough and dry due to overcooking. ⚠️
Using tsuyu diluted with water is the secret to a quick and flavorful soup base without needing to brew dashi. 🍳
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