Donabe Recipes ·
Recipe ·
Nabeyaki-Udon (Hot Udon Noodles in Nabe)
| Ingredients | |||
|---|---|---|---|
| 1 package | Udon Noodles | 10cm | Kelp |
| 1 | Chicken Thigh Fillet | 10g | Flaked Dried Bonito |
| 1 piece | Dried Shiitake | 2 cups | Water |
| 1/4 bunch | Mustard Spinach | 1 tbsp | Mirren |
| 1/4 | Long Green Onion | 2 tsp | Soy Sauce |
| 2 pieces | Boiled Fish Paste | 1/2 tsp | Salt |
| 1 | Egg | ||
METHOD
- Put water and kelp in pot and heat over low flame. Just before boiling, take off kelp. When boiled, add flaked dried bonito for 2 min, then turn off the fire. Strain the stock.
- Put 1. and with the mirren, soy sauce and salt into the donabe.
- Slice mushroom. Boil spinach and cool in water and drain. Cut into bite-sized pieces.
- Slice long green onion, kamaboko, cut chicken thigh into bite-size.
- Put udon in 2., add 3. and 4. then cook over a high flame.
Lower the heat when boiled, drop egg and cover nabe with a lid, simmer for 1 min. Put Shichimi-tougarashi (Japanese red pepper) as you like.
