Nabeyaki Udon Recipe

Nabeyaki Udon is an Udon soup dish that could be cooked and served in someone clay pot.  It is this signature clay pot (nabe) that supplies this dish its name Nabeyaki.

Nabeyaki Udon is a wholly common dish at a wonderful deal of Udon eating places in Japan, nonetheless a wonderful deal of areas simplest serve it at some point soon of winter.  Udon and soup cooked in a clay pot with a lid is great hot, and it may be a relevant dish when its chilly outside.  If you might have special individual sized clay pots, it may be awfully effortless to make at abode too.  These small clay pots is necessarily used at once on the stove; nonetheless, you can use any small or individual size pots you might have.  If you dont have small pots at all, dont hassle, just cook dinner in a distinguished one and eat out of a small bowl.

Toppings for Nabeyaki Udon are actually vegetables like boiled spinach, carrots, Shiitake mushrooms, and so on, along with eggs, shrimp and Kamaboko fish cakes.  Shrimp furthermore is necessarily cooked as tempura formerly you add to the soup.  However, as we at all times say, you can improvise and use any vegetables and the various things you favor.

It is instead effortless to make this dish, and its very heat and tasty.  Make it for dinner on chilly night time, and your enjoyed ones will find it irresistible!

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 1 serving

Ingredients

1 packages frozen Udon (use frozen or thawed)
2 cups Dashi (960ml)
1/8-1/4 tsp salt
1 Tbsp soy sauce
1 half of Tbsp Mirin
1 Tbsp Sake
1/4 bunch spinach
1/8 massive carrot
2 Shiitake mushrooms
2 slices Kamaboko fishcake
green onions
half of white meat thigh
2 shrimps
1 eggs

shichimi (hot pepper powder)

Instructions

Boil spinach, cool in running water, and squeeze out water. Cut into about 2″ length portions and set apart. Peel and slice the carrot into half of” rounds. Cut out with a flower fashioned cookie cutter whenever you favor. Cut out the peak of the mushrooms to make a celebrity format. Slice Kamaboko fish cake into half of” thick portions. Cut green onions thinly. Cut white meat thigh into bite size portions.
Heat Dashi to a boil in a clay pot. Add salt, soy sauce, Mirin and Sake to Dashi, and stir.
Add white meat and Udon to the soup, and then spinach, carrot, mushrooms, fishcake, shrimps, and eggs, and cook dinner at medium heat for 5 minutes covered. Skim fats and the various particles from the surface of the soup if there are any. Put in green onions, cover, and switch off the heat instantly.
Serve robotically. Sprinkle shichimi on height whenever you favor.

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