Nabeyaki Udon

Ingredients:

Udon and Broth

  • 1 package Frozen Udon Noodles

  • 300 ml Water

  • 2/3 tsp Dashi Stock Powder (Granulated)

  • 25 ml Soy Sauce

  • 25 ml Mirin

  • 2 frozen shrimp tempura

Shiitake Fukumeni

  • 6 Dried Shiitake Mushrooms or fresh shiitake

  • 300 ml Water

Other Ingredients

  • 25g Chicken

  • 3 slices Long Green Onions, sliced diagonally, white part

  • 2 slices Kamaboko Fish Cake

  • 1 egg

Step by step:

  1. Slice the green onion, and cut the fish cake.

  2. In a small bowl, add in the shiitake mushrooms and add water. Place a plate or container lid on top to weigh down the mushroom in water. Place the mushrooms in the fridge til they become rehydrated and soft.

  3. Once rehydrated, cut off the stems and make cross-shaped cuts in the caps of the shiitake

  4. Now, cook your udon noodles according to the package.

  5. Once cooked, drain, rinse with cold water and add to a bowl of ice, set aside.

  6. Its time to make the Nabeyaki Udon broth. To a earthenpot, add water dashi stock powder, soy sauce and mirin to an earthen pot. Stir lightly.

  7. Add in chicken, fish cake, shiitake, and long green onion. Turn on the burner.

  8. Once it starts burning, crack your egg in

  9. Finish it by garnishing with your tempura shrimp and enjoy!!

Recipe credit: Cooking With Dog

Full recipe HERE

FOOD, RECIPESRemi Ishizukaudon, nabeyaki, japaneseComment