00:00Watch the yolk glow like a full moon of a simmering dashi broth.
00:04This Tsukimudon turns cozy noodles into branch level comfort.
00:08I'll also show you how to make this cute fish cake rabbit.
00:12For a printable version of this recipe, visit my website, just google Tsukimudon statue
00:17to find me.
00:18Let's start by creating a beautiful soup.
00:21Pour 500ml of dashi stock into a saucepan and add 2.5 tbsp of Japanese soy sauce.
00:29And 1 tbsp of mirin.
00:31Let bubble for 1-2 minutes so the alcohol from the mirin cooks off.
00:37While that simmers away, a quick note on what we're making.
00:41Tsukimudon literally means moon gazing udon.
00:44It gets its poetic name from how the egg resembles a full moon floating among clouds in the broth.
00:51The dish is tied to autumn, though plenty of udon shops serve this comfortable all year.
00:56Many versions drop in a raw egg and simmer, but today I'm opting for sunny side up.
01:03Once time is up, turn off the heat, add 1.25 tsp of salt, stir to dissolve,
01:08and leave the pot on the warm stove so it's ready to reheat right before serving.
01:14Heat a frying pan on medium, lay in 4 ashes of bacon, and fry until they're crisp on both sides.
01:21I'm doing this because I want my recipe to be more than simple kake udon with a raw egg.
01:26Pairing bacon and egg with udon turn out to be an unexpectedly good match.
01:31Now crack those two eggs directly into the pan and fry them sunny side up style until they're cooked exactly
01:38to your liking.
01:39If you prefer to keep your bacon separate from the egg cooking process, feel free to remove it from the
01:44pan first.
01:45It's totally up to you.
01:47While those eggs are sizzling away, let's get our udon noodles going.
01:51Cook them according to the package instructions.
01:54Once they're perfectly tender, drain them through a sieve or colander and give them a good rinse with fresh hot
02:01or warm water.
02:02Now let's make the kamaboko rabbits.
02:05Because in Japanese culture, we see a rabbit on the moon.
02:08Take four slices of kamaboko fish cake, so two per bowl.
02:13For each slice, cut along the bottom of the pink edge.
02:18Then lay that flap flat on the board and cut it in half to form the ears.
02:26Fold the ears under so the edge wedges into the middle.
02:31Add one black sesame seed for an eye.
02:33Then dip a chopstick in ketchup and dab on a little blush under the eye.
02:41Divide the noodles and broth between two bowls.
02:47Top each portion with two slices of bacon, a fried egg, two kamaboko rabbits,
02:53a generous pinch of finely chopped green onions, and a scattering of tempura flakes.
02:59The bacon and tenkasu bring texture. The egg is a glossy moon.
03:03The rabbits are a playful note to the Japanese folklore that rabbits live on the moon.
03:09And that's Tsukimudon ready to slurp.
03:12Want even more delicious recipes?
03:14Grab my free cookbook from the link in the description.
03:18Okay, let's go over the ingredients one more time.
03:21And if you're ready to cook, grab the written instructions by clicking the full recipe box with
03:25a picture that's about to pop up on your screen.
03:28Here we go, the link to the full recipe is on the screen for you now.
03:31And if you want to watch more similar videos,
03:33don't miss my udon playlist popping up on your screen as well.
03:37Thanks so much for watching and I hope to see you in the next one. Bye.
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