Simple Way to Make Perfect Tsukimi Udon

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, tsukimi udon. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tsukimi Udon is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Tsukimi Udon is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have tsukimi udon using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tsukimi Udon:

1. Make ready Ingredients
2. Prepare 2 packages udon noodles
3. Make ready 2 1/2 cup water
4. Make ready 1 tsp dashi powder
5. Make ready 2 thumbnail size pieces of lemon zest
6. Get 8 snow peas
7. Take 1 cup oyster mushrooms
8. Take 2 tbsp butter
9. Get 2 onsen tamago (see my recipe)
10. Prepare furikake
11. Make ready Soy Sauce Mixture
12. Get 3 tbsp soy sauce
13. Get 3 tbsp mirin
14. Make ready 2 tbsp light brown sugar

Instructions to make Tsukimi Udon:

1. Make the Onsen Tamago. Cool completely and set aside. (See my recipe for Onsen Tamago) *Soft boiled eggs would work just as well. - - https://cookpad.com/us/recipes/345155-onsen-tamago
2. Place a lemon zest in the bottom of each noodle bowl.
3. Mix the soy sauce, mirin, and light brown sugar in a small bowl and set aside.
4. In a small sauce pan add the water, dashi powder, and 2/3's of the soy sauce mixture, reserving the last 1/3 for later. Bring stock to a simmer and stir until the dashi has dissolved.
5. Reduce the heat to low and add 8 snow peas allowing them to become tender-crisp while you move on to the next step.
6. Melt the butter in a medium saute pan over medium high heat. Add the oyster mushrooms, shredding them with your fingers into smaller pieces. Saute the mushrooms a bit until they begin to brown. Add in the remaining 1/3 of soy sauce mixture. Continue cooking and stirring until the mushrooms are well browned and sticky. Set aside
7. Prepare the 2 bundles of udon per the directions on the package. Drain well and add to the noodle bowls. Ladle enough stock to each bowl making sure to not quit covering the noodles. Top with the oyster mushrooms, 1 Onsen Tamago, and 4 snow peas per bowl. Sprinkle with furikake and serve.

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