Piping Hot Udon Noodle Hot Pot

Name: Piping Hot Udon Noodle Hot Pot
Cuisine: American
Ingredients: 3 servings Cooked udon noodles; 3 Shrimp tempura (store-bought); 9 slice Kamaboko; 3 Dried shiitake mushroom; 3 slice Datemaki tamago; 2 bunches Spinach; 1 Japanese leek; 3 pieces Cooked bamboo shoots in brine; 6 Fu; 3 Eggs; 1500 ml Water; 150 ml Soy sauce; 75 grams Sugar; 4 tbsp Mirin; 3 tbsp Sake; 3 tbsp Bonito-based dashi stock granules; 1 1/2 tbsp Kombu-based dashi stock granules; 1 tbsp ★Soy sauce; 2 tbsp ★Sugar; 1 ★Soaking liquid from shiitake mushrooms

cookpad.japan @cookpad_jp

I always order udon noodle hot pot at restaurants. I wanted to have it at home, but since it seemed troublesome to make individual portions, I used a large pot to make everything at once.

The key is to use both bonito dashi and kombu dashi. For 3 servings [about 590kcal per serving]. Recipe by Mami-zurei

I always order udon noodle hot pot at restaurants. I wanted to have it at home, but since it seemed troublesome to make individual portions, I used a large pot to make everything at once.

The key is to use both bonito dashi and kombu dashi. For 3 servings [about 590kcal per serving]. Recipe by Mami-zurei

cookpad.japan @cookpad_jp

I always order udon noodle hot pot at restaurants. I wanted to have it at home, but since it seemed troublesome to make individual portions, I used a large pot to make everything at once.

The key is to use both bonito dashi and kombu dashi. For 3 servings [about 590kcal per serving]. Recipe by Mami-zurei

I always order udon noodle hot pot at restaurants. I wanted to have it at home, but since it seemed troublesome to make individual portions, I used a large pot to make everything at once.

The key is to use both bonito dashi and kombu dashi. For 3 servings [about 590kcal per serving]. Recipe by Mami-zurei

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Ingredients

3servings Cooked udon noodles
3Shrimp tempura (store-bought)
9 sliceKamaboko
3Dried shiitake mushroom
3 sliceDatemaki tamago
2bunches Spinach
1Japanese leek
3pieces Cooked bamboo shoots in brine
6Fu
3Eggs
1500 mlWater
150 mlSoy sauce
75 gramsSugar
4 tbspMirin
3 tbspSake
3 tbspBonito-based dashi stock granules
1 1/2 tbspKombu-based dashi stock granules
1 tbsp★Soy sauce
2 tbsp★Sugar
1★Soaking liquid from shiitake mushrooms

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Steps

1

Dip the wheat gluten in water and firmly squeeze to drain the excess water.
2

Rehydrate the mushrooms.
3

Place the shiitake, bamboo, and wheat gluten in a pot. Add a bit of the liquid used to soak the mushrooms, then add the ★ ingredients.
4

Boil the spinach, rinse with cold water, wring out excess water, then cut into 5cm lengths.
5

Cut the leek diagonally into 1cm pieces.
6

Put all of the water and ingredients in an earthenware pot and bring to a boil. Once it boils, add the udon.
7

Once it comes to a boil again, turn off the heat, add the other ingredients, break an egg into the pot, then cover with a lid.
8

Let sit for 5 minutes (or to desired finish) and it's done.