Chikara Udon (Nabeyaki Udon with Mochi)

Name: Chikara Udon (Nabeyaki Udon with Mochi)
Yield: Serves 1 serving
Cuisine: American
Ingredients: 1 pack cooked udon noodles; 1 piece mochi (rice cake); 1/2 sheet fried tofu (aburaage); 1 egg; 1 leaf napa cabbage; 1/8 bunch shimeji mushrooms; 3/4 inch slice fish cake (kamaboko); 2 inch piece green onion; 3 tablespoons concentrated noodle soup base (mentsuyu, 3x strength); 1 cup water (250 ml)

単！！ @cook_40050638

Featured on 1/21/14. Perfect for cold winter days—this dish will warm you up, fill you up, and make you feel happy.
About this recipe:
I made this warming nabeyaki udon for a solo lunch using leftover New Year's mochi.

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Ingredients

Serves 1 serving

1 packcooked udon noodles
1 piecemochi (rice cake)
1/2 sheetfried tofu (aburaage)
1egg
1 leafnapa cabbage
1/8 bunchshimeji mushrooms
3/4 inchslice fish cake (kamaboko)
2 inchpiece green onion
3 tablespoonsconcentrated noodle soup base (mentsuyu, 3x strength)
1 cupwater (250 ml)

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Steps

1

Cut the fried tofu and napa cabbage into bite-sized pieces. Separate the shimeji mushrooms. Slice the fish cake into 1/4-inch pieces. Thinly slice the green onion.
2

In a small pot or donabe, add the udon noodles, noodle soup base, water, fried tofu, napa cabbage, shimeji mushrooms, and fish cake. Heat until simmering.
3

Toast the mochi in a toaster oven or oven until lightly browned.
4

When the broth comes to a boil, crack the egg into the center. Cover and simmer for a few minutes.
5

When the egg white turns opaque, uncover, add the toasted mochi and green onion on top, and serve.