Dish

Tsukimi udon

Tsukimi udon consists of udon noodles in a hot dashi broth, topped with a raw egg yolk and garnished with green onions and nori. The hot broth cooks the egg yolk slightly, creating a creamy texture that pairs perfectly with the chewy udon noodles. This dish is typically served in the fall during the harvest moon festival.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Tsukimi udon originated in Japan and is traditionally eaten during the harvest moon festival. The raw egg yolk represents the moon, and the dish is meant to be enjoyed while admiring the full moon.

Dietary considerations

This dish is not suitable for those with egg allergies or who are vegan/vegetarian. It can be made gluten-free by using gluten-free udon noodles and a gluten-free dashi broth.

Variations

Variations of this dish include adding tempura shrimp or vegetables as a topping. Some recipes also call for adding soy sauce or mirin to the broth for added flavor.

Presentation and garnishing

To enhance the presentation of this dish, serve it in a traditional Japanese bowl and garnish with a sprinkle of shichimi togarashi (Japanese seven spice) for added flavor and color.

Tips & Tricks

To ensure the egg yolk is cooked to your liking, adjust the temperature of the broth accordingly. For a firmer yolk, use hotter broth. For a runnier yolk, use cooler broth.