Nabeyaki Udon 鍋焼きうどん

Nabeyaki Udon 鍋焼きうどん is a main course that serves 2. One serving contains 1905 calories, 96g of protein, and 29g of fat. For $21.74 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 246 people were glad they tried this recipe. If you have water, shrimp, dashi, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Just One Cookbook. It is a good option if you're following a dairy free diet. With a spoonacular score of 62%, this dish is good. Try Nabeyaki Udon, Udon with Soft Egg and Green Onion (Onsen Tamago Udon), and Roast Duck and Mushroom Udon (Kamo Kinoko Udon) for similar recipes.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Soak dried shiitake mushrooms in warm water to rehydrate for 15 minutes. You need just enough water to cover the mushrooms, and place a smaller bowl on top to keep the mushrooms submerged under water.Squeeze the excess water out of mushrooms. Cut off the stems if there are any and score a cross on top. Keep the leftover soaking liquid (dashi) for udon soup. Strain the dashi through a mesh strainer to remove any grit or impurities before using.In lightly salted boiling water, blanch the spinach starting from the stem side for 1 minute.%http://www.justonecookbook.com/wp-content/uploads/2014/02/Nabeyaki-Udon-3.jpgSoak the spinach in iced water to prevent overcooking. Squeeze water out and cut into 1 (4 cm) pieces.Slice the carrot. Optionally you can cut out the carrot into a flower shape with a vegetable cutter.Cut kamaboko into thinly slices and break shimeji mushrooms into small pieces.Slice naga negi diagonally and cut the chicken into 1 (2.5 cm) pieces.To make udon soup, combine dashi soup and dashi from dried shiitake mushrooms in a small saucepan. Bring it to a boil over medium high heat.Once boiling, add mirin, soy sauce, and salt. When boiling again, turn off the heat and set aside.To make shrimp tempura, first we prepare shrimp. Follow this instruction to clean the shrimp and make them straight.To make shrimp tempura, click here for the complete instructions, from how to make tempura batter and to deep fry. For todays recipe, I used tempura batter mix. Simply combine tempura batter mix and cold water.Cook udon in a boiling water. Once the noodles are separated, take them out and soak in ice water to prevent from cooking further. Drain and set aside.Divide ingredients (except for egg, spinach, and mitsuba) into two individual earthen donabe clay pots (or use any big pot).Add udon soup and cover with the lid. Bring the soup to a boil over medium high heat. When it comes to a boil, leave the lid slightly open to let some steam out, or it will overflow. Lower the heat and simmer to cook until the chicken is cooked through.Add an egg, spinach and mitsuba and cover to cook until the egg is done to your liking.Add shrimp tempura on top and serve. Sprinkle shichimi togarashi (Japanese seven spice) if you like the soup spicy.

 

Step by step:

1. Soak dried shiitake mushrooms in warm water to rehydrate for 15 minutes. You need just enough water to cover the mushrooms, and place a smaller bowl on top to keep the mushrooms submerged under water.Squeeze the excess water out of mushrooms.

2. Cut off the stems if there are any and score a cross on top. Keep the leftover soaking liquid (dashi) for udon soup. Strain the dashi through a mesh strainer to remove any grit or impurities before using.In lightly salted boiling water, blanch the spinach starting from the stem side for 1 minute.%http://www.justonecookbook.com/wp-content/uploads/2014/02/Nabeyaki-Udon-3.jpg

3. Soak the spinach in iced water to prevent overcooking. Squeeze water out and cut into 1 (4 cm) pieces.Slice the carrot. Optionally you can cut out the carrot into a flower shape with a vegetable cutter.

4. Cut kamaboko into thinly slices and break shimeji mushrooms into small pieces.Slice naga negi diagonally and cut the chicken into 1 (2.5 cm) pieces.To make udon soup, combine dashi soup and dashi from dried shiitake mushrooms in a small saucepan. Bring it to a boil over medium high heat.Once boiling, add mirin, soy sauce, and salt. When boiling again, turn off the heat and set aside.To make shrimp tempura, first we prepare shrimp. Follow this instruction to clean the shrimp and make them straight.To make shrimp tempura, click here for the complete instructions, from how to make tempura batter and to deep fry. For todays recipe, I used tempura batter mix. Simply combine tempura batter mix and cold water.Cook udon in a boiling water. Once the noodles are separated, take them out and soak in ice water to prevent from cooking further.

5. Drain and set aside.Divide ingredients (except for egg, spinach, and mitsuba) into two individual earthen donabe clay pots (or use any big pot).

6. Add udon soup and cover with the lid. Bring the soup to a boil over medium high heat. When it comes to a boil, leave the lid slightly open to let some steam out, or it will overflow. Lower the heat and simmer to cook until the chicken is cooked through.

7. Add an egg, spinach and mitsuba and cover to cook until the egg is done to your liking.

8. Add shrimp tempura on top and serve. Sprinkle shichimi togarashi (Japanese seven spice) if you like the soup spicy.

Nutrition Information:

covered percent of daily need

 

Related Videos: