Winter Moon Noodles

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oyako udon in hot brothMoon viewing noodles are customarily eaten in Japan during Tsukimi, the festival honoring the first full moon of Autumn. This first month of 2014 had a special full moon: a “mini-moon,” which is the smallest full moon we will see this year. Astronomically, it is a full moon which is the furthest distance from Earth (apogee). The Moon was 16% smaller and 30 times dimmer than the super-moon which will occur in August.In honor of this occasion, we ate udon in hot broth topped with an egg. Tsukimi (moon-viewing) noodles include a whole raw egg in the center of the dish like a full moon surrounded by “clouds” of noodles. There are so many cautions against eating raw eggs in the U.S. (and I wanted to make this a complete meal) that we had soft boiled eggs, and chicken, with our noodles, thus making the dish “mother and child” noodles: oyako udon.

Hot Broth for Japanese Noodles

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Japanese noodles in hot broth
This is a master recipe from Hiroko Shimbo’s book Hiroko’s American Kitchen to allow a cook to be creative with how to make Japanese noodles at home. You can use udon, soba, or somen noodles. The flavor is authentically Japanese, and the recipe provides a “master sauce” so you can make a lovely dinner in a quick hurry once you’ve stocked the “super sauce” in your freezer. If you love Japanese home-cooking, and Japanese noodles, then you need to learn this technique to get a delicious dinner on the table in minutes!