Nabeyaki Udon

Name: Nabeyaki Udon
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 4 dried shiitake mushrooms; ½ cup water ((for soaking dried shiitake mushrooms)); 1 stalk spinach ((rinsed)); 1 inch carrot ((3 cm)); 1 package Kamaboko (fish cake) ((but you will only need a few slices)); ⅓ shimeji mushrooms ((1 oz or 28 g; bottom 1/2" trimmed)); 6 inch negi (long green onion) ((15 cm; use white part, or leeks + green onions/scallions)); 1 chicken thigh; 2 servings udon noodles ((6.3 oz/180 g dry udon noodles; 1.1 lb/500 g frozen/boiled udon noodles)); 2 large eggs (50 g each w/o shell); 2 stalks mitsuba (Japanese parsley) ((optional)); 2 Shrimp Tempura ((see below for instructions; you can buy frozen shrimp tempura and follow instructions to reheat as well)); shichimi togarashi (Japanese seven spice) ((optional)); 3 cups dashi (Japanese soup stock; click to learn more) ((720 ml; I used Awase Dashi)); ⅓ cup shiitake dashi ((reserved from rehydrating dried shiitake, see instructions)); 2 Tbsp mirin; 1½ Tbsp soy sauce; 1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt); 2 shrimp; 25 g tempura batter mix ((1 oz)); 40 ml water ((about 3 Tbsp; use cold water)); frozen or canned corn ((for dusting))

Instructions

Prep:30minCook:30min

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.

Updated at: Mon, 18 Jan 2021 20:09:42 GMT