Hearty Restaurant-Style Nabeyaki Udon Packed with Nutrition

Name: Hearty Restaurant-Style Nabeyaki Udon Packed with Nutrition
Yield: Serves 2 servings
Cuisine: American
Ingredients: 2 packs udon noodles; 1 (4 inch) piece kombu (kelp); 2 handfuls bonito flakes (katsuobushi); About 5 cups water (1.2 liters); 2 tablespoons light soy sauce (about 30 ml); 3 tablespoons mirin (about 45 ml); Just under 1 teaspoon salt (about 4 grams); 1.75 oz chicken (about 50 grams); 2 shiitake mushrooms; 1/2 pack shimeji mushrooms; 1 (5 inch) piece Japanese long onion (negi) or substitute with thick green onion; 2 slices kamaboko (fish cake); 1/4 bunch spinach; 2 eggs; 2 pieces shrimp tempura

もちっしゃ @cook_40044624

This is a restaurant-style nabeyaki udon made with authentic homemade dashi. It has a gentle, light flavor that will warm both your stomach and your heart on cold winter days.
Recipe background:
Every winter, I enjoy freshly made udon noodles, so I make this dish from scratch using dashi and have improved it over the years by referencing restaurant recipes.

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Ingredients

Serves 2 servings

2 packsudon noodles
Dashi broth (about 1 2/3 cups per person, 400 ml)
1 (4 inch)piece kombu (kelp)
2 handfulsbonito flakes (katsuobushi)
About 5 cups water (1.2 liters)
2 tablespoonslight soy sauce (about 30 ml)
3 tablespoonsmirin (about 45 ml)
Just under 1 teaspoon salt (about 4 grams)
Toppings
1.75 ozchicken (about 50 grams)
2shiitake mushrooms
1/2 packshimeji mushrooms
1 (5 inch)piece Japanese long onion (negi) or substitute with thick green onion
2 sliceskamaboko (fish cake)
1/4 bunchspinach
Finishing touches
2eggs
2 piecesshrimp tempura

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Steps

1

Fill a pot with enough water for the number of servings, add the kombu (make a few slits in it), and soak for at least 30 minutes. Heat the water and remove the kombu just before it comes to a boil.
2

Once the water boils, add the bonito flakes, immediately turn off the heat, and let it sit for about 2 minutes. Strain the broth into a separate container and set aside.
3

Cut the chicken into bite-sized pieces. Remove the stems from the shiitake mushrooms and make decorative cuts if desired. Trim the base from the shimeji mushrooms. Cut the long onion into thick, bite-sized pieces.
4

Boil the spinach, drain well, and cut into easy-to-eat pieces.
5

Season the strained dashi broth with the remaining seasonings and bring to a boil. Pour the broth into individual serving pots, add the udon noodles, and heat.
6

Add the toppings and simmer until the chicken is cooked through. Finally, crack an egg into each pot and cook to your preferred doneness. Top with shrimp tempura if desired, and serve.