Tsukimiudonfullmoonudon Recipes

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TSUKIMI UDON (FULL MOON UDON)



Tsukimi Udon (full Moon Udon) image

Literally translated, tsukimi means "viewing the moon". The egg in this dish represents the "full moon" surrounded by "clouds" of noodles. It is traditionally served in the autumn but I love it all year long. For some reason, I find it very romantic.lol.

Provided by BirdyBaker

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

10 ounces thin noodles
boiling water
1 cup cold water
2 leeks
6 tablespoons soy sauce
2 tablespoons mirin
1/2 tablespoon sugar
salt (to taste)
3 1/2 cups chicken broth
4 eggs
pepper

Steps:

  • Add noodle to a pot filled with boiling water.
  • Stir and,as soon as water begins to boil again, add 1/2 cup of the cold water.
  • Bring back to a boil and add remainder of cold water.
  • Cook noodles until al dente, rinse under lukewarm water and drain.
  • Very thinly, diagonally slice enough of the leeks to equal about 2 Tbsp., using the white part only.
  • Add chicken broth, soy sauce, mirin, sugar and salt to the pot and bring to a boil.
  • Divide noodles among 4 oven proof bowls.
  • Add the sliced leeks to the noodles and pour the hot broth over.
  • Break an egg in the center of each bowl and bake in a preheated 350°F [180°C] oven for a few minutes, just enough to cook the egg.
  • Garnish with sliced green part of leeks and sprinkle with pepper.

Nutrition Facts : Calories 433.8, Fat 9.5, SaturatedFat 2.8, Cholesterol 271.4, Sodium 2317.1, Carbohydrate 61.8, Fiber 3.4, Sugar 6.2, Protein 24.2

MOONG DAL



Moong Dal image

I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.

Provided by Pyromommy

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 14

2 ½ cups moong dal (split husked mung beans)
2 ½ cups water
1 ½ teaspoons salt
½ teaspoon grated fresh ginger root
1 teaspoon diced jalapeno chile pepper
½ cup diced tomatoes
3 teaspoons lemon juice
½ teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
½ dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
¼ cup chopped fresh cilantro

Steps:

  • Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
  • Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
  • Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 57.1 g, Fat 3 g, Fiber 14.5 g, Protein 21.1 g, SaturatedFat 0.6 g, Sodium 667.3 mg, Sugar 5.8 g

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  • Kake udon. Kake udon (かけうどん) is the perfect udon dish for someone who enjoys eating noodles with no frills. The boiled and drained udon noodles are served in a bowl of hot dashi broth, then topped with a generous amount of spring onions and sometimes kamaboko, a type of Japanese fish cake.
  • Kitsune udon. Kitsune udon (きつねうどん) is made by simply topping a bowl of kake udon with aburaage (油揚げ), which are thin slices of deep-fried seasoned tofu pouches.
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  • Tempura udon. For some additional texture, try tempura udon – hot udon noodles paired with crispy pieces of fried vegetables and shrimp.
  • Kakiage udon. Kakiage udon (かき揚げうどん) features the titular kakiage, which is a type of vegetable tempura. Vegetables such as carrots and onions are julienned – chef speak for “thinly sliced” – and coated with a tiny amount of tempura batter.
  • Niku udon. While the name “niku udon” (肉うどん) translates to “meat udon”, most niku udon in Japan are typically served with beef.
  • Zaru udon. The heat of summer is too much for piping hot bowls of udon noodles, which is why the Japanese came up with zaru udon (ざるうどん).
  • Bukkake udon. Bukkake udon (ぶっかけうどん) is another cold udon dish enjoyed during the hotter months. Thick wheat noodles are served chilled with cold dashi broth poured over it, then topped with simple condiments such as grated ginger and green onions.
  • Nabeyaki udon. Winter is upon us and what better way to warm ourselves up than with a piping hot nabeyaki udon (鍋焼きうどん)? Instead of being served in normal bowls, nabeyaki udon is cooked and served in donabe (traditional Japanese earthenware pots; どん鍋).
  • Curry udon. As amazing as curry rice is, there’s only so much rice you can consume before it gets repetitive. Enter curry udon.


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