TSUKIMI UDON (FULL MOON UDON)
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
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
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
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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- 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.
- Tsukimi udon. Eggs are a mainstay of Japanese cuisine. You can find them rolled, half-boiled, steamed, and even raw. Tsukimi udon (月見うどん), or “moon viewing” udon, comprises a raw egg yolk set atop a bed of udon noodles.
- 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).
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- 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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