Nabeyaki Udon
From elgourmand2 8 years ago
- 30 Min to make
- Serves 4
I got this recipe from a truly fabulous Japanese restaurant in Sydney. This is a delightful udon soup and after I’d tasted it I ask the waitress if I could have the recipe, thinking “not bloody likely”. When we finished dining the waitress brought the check and the recipe was in the folder. Read more It wasn’t until I got back to Hawaii that I realized the recipe is per-serving. I haven’t tweaked it. What you see is what I got. I’ve added a couple comments in brackets based on having eaten the soup. See less
Ingredients
- • 1 packages frozen Udon noodles, thawed. (I would think about 4 oz. 110 g.) shopping list
- • 2 cups Dashi (Fish stock). shopping list
- • 1/8-1/4 tsp. salt. shopping list
- • 1 Tbs. soy sauce. (light). shopping list
- • 1 1/2 Tbs. Mirin. shopping list
- • 1 Tbs. Sake. shopping list
- • 1/4 bunch spinach. shopping list
- • 1/8 large carrot. shopping list
- • 2 Shiitake mushrooms. (re-hydrated). shopping list
- • 2 slices Kamaboko fishcake. shopping list
- • Green onion. shopping list
- • 1/2 (skinless and de-boned) chicken thigh. shopping list
- • 2 large shrimps, cooked and peeled. shopping list
- • 1 egg. (the egg was lightly beaten). shopping list
- • Shichimi (hot pepper powder). shopping list
How to make it
- 1. Boil spinach, cool in running water, and squeeze out water. Cut into about 2 in. length pieces and set aside.
- 2. Peel and slice the carrot into ½ in. rounds.
- 3. Slice Kamaboko fish cake into ½ in. thick pieces. See Photo
- 4. Cut green onions thinly.
- 5. Cut chicken thigh into bite size pieces or thin strips. (I got thin, ½ in. wide, strips).
- 6. Heat Dashi to a boil in a clay pot. Add salt, soy sauce, Mirin and Sake to Dashi, and stir.
- 7. Add chicken and Udon to the soup, and then spinach, carrot, mushrooms, fishcake, shrimps, and egg, and cook at medium heat for 5 minutes covered. Skim fat and other particles from the surface of the soup if there are any. Put in green onions, cover, and turn off the heat right away.
- 8. Serve immediately. Sprinkle shichimi on top if you like. (Optional).
- This was just one course of the five we had but add some tofu, a few more slices of fish cake, a couple more mushrooms, a bowel of steamed rice and some pickled veggies and you have a nice light supper.
People Who Like This Dish 1
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments