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–+ servings

Tsukimi Udon (Moon Gazing Udon with Egg)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

Broth

Noodles and Toppings

Instructions 

  • Pour 500 ml dashi stock into a saucepan and add 2½ tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin and bring to boil over a high heat. Let it boil for 1-2 minutes.
    making udon soup in a saucepan
  • Turn off the heat and add ¼ tsp salt. Mix well. Reheat before serving if necessary.
    adding salt to udon broth
  • Add 4 rashers bacon to a frying pan heated on medium and fry until crispy on both sides.
    frying 4 pieces of bacon in a pan
  • Crack 2 eggs into the pan and fry sunny side up until cooked to your liking. (If you prefer the yolk cooked, flip or steam with a lid.)
    frying bacon and eggs in a pan
  • Boil 2 portions udon noodles according to the instructions on the packaging. Drain and rinse with fresh hot water to remove the excess starch.
    Udon noodles in Colander
  • Take 4 slices kamaboko fish cake and cut along the bottom of the pink line until halfway.
    cutting the pink part of a slice of kamaboko to make rabbit ears
  • Place the flap flat on the chopping board and cut through the middle.
    cutting the kamaboko to make rabbit ears
  • Fold them under so the edge is in the middle.
    folding cut over to make rabbit ears
  • Give the rabbit a face by placing one sesame seed for the eye. Dip a chopstick into ketchup and dab it under the eye for rosy cheeks.
    placing one black sesame seed and a small blob of ketchup on kamaboko to make a rabbit
  • Divide the noodles and broth evenly into serving bowls and top each portion with 2 slices of bacon, one fried egg, 2 kamaboko rabbits, finely chopped green onions and tempura flakes (tenkasu). Enjoy!
    tsukimi udon topped with bacon, fried egg, green onions, tenkasu and rabbit shaped kamaboko fish cakes

Notes

Rinse & Rewarm Udon: Rinse cooked noodles under cold water to tighten texture, then dip briefly in hot water to reheat without turning them mushy.
Make-Ahead Garnish: Shape kamaboko rabbits up to 1 day ahead; cover and refrigerate to prevent drying.
Storage (Fridge): Store broth and cooked udon separately in airtight containers for up to 2 days; keep eggs, bacon, and garnishes separate and cook fresh.
Meal-Prep Plan: Make broth up to 3 days ahead; slice rabbits up to 2 days ahead; cook bacon 1 day ahead and re-crisp in a skillet, cook udon and eggs fresh at serving.
Serving Ideas: Spinach Ohitashi, Chilled Edamame with Sea Salt, Agedashi Tofu, Shiso Tomato Salad
Nutrition Note: Most people don't finish all the broth, so actual intake is less than the full nutrition listing.