Egg Udon Noodle Soup (Tsukimi Udon)

By Sudachi · 20 min

Ingredients

Instructions

1. Pour the 500 ml dashi into a saucepan with 2½ tbsp soy sauce and 1 tbsp mirin. Bring to a boil over high heat and boil for 1–2 minutes.
2. Turn off the heat, stir in ¼ tsp salt, and mix well. Reheat before serving if needed.
3. Fry 4 rashers of streaky bacon in a pan over medium heat until crisp on both sides.
4. Crack in 2 eggs and fry sunny side up until cooked to your liking. For a fully set yolk, flip the egg or cover the pan to steam it.
5. Boil 2 portions of udon following the package directions. Drain and rinse under fresh hot water to remove excess starch.
6. Cut 4 slices of pink-white kamaboko along the bottom of the pink line, stopping halfway through. Lay the flap flat on the board and cut through the middle. Fold the pieces under so the cut edge sits in the middle.
7. Make a face on each rabbit: press one sesame seed in for the eye, then dab a chopstick dipped in ketchup under the eye for rosy cheeks.
8. Divide the noodles and broth between serving bowls. Top each with 2 bacon slices, one fried egg, 2 kamaboko rabbits, chopped green onion and tenkasu.

Summarized from Sudachi's video. Watch it for the details.

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