Tsukimi Udon recipe - ingredients, nutrition and when to eat it
Tsukimi udon is a Japanese noodle dish made with a raw egg floating in warm udon broth.
Tsukimi udon is a Japanese noodle dish made with a raw egg floating in warm udon broth. As the yolk gently blends into the broth, it becomes smooth and rich, making this a satisfying lunch or comforting dinner on a busy day.
Japanese · 15 minutes to cook
Nutrition (per 641g serving): 372.1 kcal · protein 13.7g · carbohydrate 65.8g · fat 5.2g · sodium 1363.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Do not stir after adding the egg so the yolk stays round and gives the dish its classic tsukimi udon look.
Tips: Instead of boiling the broth vigorously, keep it over low heat after adding the egg so the white cooks gently.
Tips: Frozen udon noodles can be warmed directly in boiling water without thawing.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Egg — 1 pc
- Kombu — 5 g
- Green onion — 15 g
- Soy sauce — 0.7 Tbsp
- Mirin — 0.7 Tbsp
- Salt — 0.2 tsp
- Water — 350 ml