Nabeyaki Udon
Tuesday, November 19, 2019
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Fight the cold days with this steamy Nabeyaki Udon served in donabe. Topped with chicken, tempura & heaps of vegetables in an umami dashi soup, this hot noodle soup would be your favorite kind of winter comfort food.
Ingredients
∙ Serves 2
Meat
1 Chicken thigh
Seafood
2 Shrimp
Produce
1 inch Carrot
2 stalks Mitsuba
6 inch Negi/long green onion
4 Shiitake mushrooms, dried
1/3 Shimeji mushrooms
1 stalk Spinach
Refrigerated
2 Eggs, large
Canned Goods
3 cups Dashi
Condiments
2 tbsp Mirin
1 1/2 tbsp Soy sauce
Pasta & Grains
2 package Udon noodles
Baking & Spices
1 Potato/corn starch
1 tsp Salt
1 Shichimi togarashi
25 g Tempura batter mix
Liquids
2/3 cup Water
Other
1 package Kamaboko (fish cake) ((but you will only need a few slices))
Ingredients
∙ Serves 2
Meat
1 Chicken thigh
Seafood
2 Shrimp
Produce
1 inch Carrot
2 stalks Mitsuba
6 inch Negi/long green onion
4 Shiitake mushrooms, dried
1/3 Shimeji mushrooms
1 stalk Spinach
Refrigerated
2 Eggs, large
Canned Goods
3 cups Dashi
Condiments
2 tbsp Mirin
1 1/2 tbsp Soy sauce
Pasta & Grains
2 package Udon noodles
Baking & Spices
1 Potato/corn starch
1 tsp Salt
1 Shichimi togarashi
25 g Tempura batter mix
Liquids
2/3 cup Water
Other
1 package Kamaboko (fish cake) ((but you will only need a few slices))