Hearty Nabeyaki Udon

Name: Hearty Nabeyaki Udon
Yield: Serves 1 serving
Cuisine: American
Ingredients: 1 portion frozen udon noodles; 1/3 piece boneless skinless chicken thigh; 5 –6 small shrimp; 1 egg; 1 green onion; 1/4 bunch spinach; 1/2 pack enoki mushrooms; 1 piece fried tofu (aburaage); 3 slices kamaboko (fish cake); 2 cups strong kombu and bonito dashi (about 500 ml); 2 tablespoons light soy sauce; 1 tablespoon sake; Shichimi or ichimi togarashi, to taste

バナナざくろ @cook_40025071

This is a hearty nabeyaki udon with a rich, flavorful dashi broth.
Recipe background:
I wanted to enjoy a nabeyaki udon packed with lots of ingredients.

バナナざくろ @cook_40025071

This is a hearty nabeyaki udon with a rich, flavorful dashi broth.
Recipe background:
I wanted to enjoy a nabeyaki udon packed with lots of ingredients.

Saved

Ingredients

Serves 1 serving

1 portionfrozen udon noodles
1/3 pieceboneless skinless chicken thigh
5–6 small shrimp
1egg
1green onion
1/4 bunchspinach
1/2 packenoki mushrooms
1 piecefried tofu (aburaage)
3 sliceskamaboko (fish cake)
2 cupsstrong kombu and bonito dashi (about 500 ml)
2 tablespoonslight soy sauce
1 tablespoonsake
Shichimi or ichimi togarashi, to taste

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Steps

1

Cut the chicken into bite-sized pieces. Pour boiling water over the fried tofu, then slice it thinly. Slice the green onion thinly. Cut the spinach into easy-to-eat pieces. Trim the base off the enoki mushrooms and separate them. Boil the frozen udon noodles according to package instructions.
2

Pour the dashi broth into a clay pot (donabe) and bring to a boil. Add the light soy sauce and sake, and let it simmer. Add the chicken and cook for 1–2 minutes until just cooked through.
3

Add the cooked udon noodles, shrimp, green onion, spinach, enoki mushrooms, fried tofu, and kamaboko to the pot, leaving space in the center. Crack the egg into the center, cover, and simmer until the egg is softly set. Sprinkle with shichimi or ichimi togarashi to taste before serving.