I love it tsukimi udon/soba. Very simply, yet delicious.
A few thoughts:
1. Do you have any deeper bowl, and without a lip? It’ll probably make it easier to serve and eat, especially if you want to drink any of the broth. 2. The color of the broth looks a bit dark and orangish? Might be just the picture. Is this normal udon broth? 3. My preference, but personally I like the egg whites cooked just a tiny bit. You can achieve this in one of a few ways: e.g. cooking the egg slightly in a different pot (briefly), pouring the hot broth gently directly onto the egg/noodle and covering the whole thing for like 30 seconds, or just dropping the egg into the pot you’re heating the broth in for a little bit before pouring it on the noodle. I prefer the egg whites slightly set when eating, but it also gives the visual effect like a moon (tsuki) surrounded by clouds.
1 Comment
I love it tsukimi udon/soba. Very simply, yet delicious.
A few thoughts:
1. Do you have any deeper bowl, and without a lip? It’ll probably make it easier to serve and eat, especially if you want to drink any of the broth.
2. The color of the broth looks a bit dark and orangish? Might be just the picture. Is this normal udon broth?
3. My preference, but personally I like the egg whites cooked just a tiny bit. You can achieve this in one of a few ways: e.g. cooking the egg slightly in a different pot (briefly), pouring the hot broth gently directly onto the egg/noodle and covering the whole thing for like 30 seconds, or just dropping the egg into the pot you’re heating the broth in for a little bit before pouring it on the noodle. I prefer the egg whites slightly set when eating, but it also gives the visual effect like a moon (tsuki) surrounded by clouds.