Nabeyaki Udon

Name: Nabeyaki Udon
Total time: 1800 s
Yield: Serves 1 serving
Cuisine: American
Ingredients: 1 fresh shiitake mushroom; 1 slice carrot; 2 slices fish cake (kamaboko); 1/2 stalk green onion (white part); 1 bunch spinach; 1 egg; 1 pack frozen udon noodles; 1 2/3 cups water (400 ml); 1 1/2 teaspoons mushroom-flavored instant soup base (4 grams); 1 tablespoon soy sauce; 1 tablespoon mirin; 3/4 teaspoon sugar

麵包碎碎念 @whisperingbread

台灣

Japanese 'Nabeyaki Udon' and Taiwan's 'Nabeyaki Yi Mein' are quite similar. You boil broth in a small pot, add noodles and ingredients to cook together, then crack an egg in before serving the whole pot at the table. Using mushroom-flavored instant soup base makes preparing the broth much faster, so you can whip this up quickly after work.

麵包碎碎念 @whisperingbread

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Ingredients

30 minutes

Serves 1 serving

1fresh shiitake mushroom
1 slicecarrot
2 slicesfish cake (kamaboko)
1/2 stalkgreen onion (white part)
1 bunchspinach
1egg
1 packfrozen udon noodles
Broth
1 2/3 cupswater (400 ml)
1 1/2 teaspoonsmushroom-flavored instant soup base (4 grams)
1 tablespoonsoy sauce
1 tablespoonmirin
3/4 teaspoonsugar

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Steps

30 minutes

1

Remove the stem from the shiitake mushroom and cut a crosshatch pattern on top. Cut the carrot into a decorative shape if you like (I used a cherry blossom cutter). Slice the fish cake into two pieces. Slice the white part of the green onion on a diagonal.
2

Wash the spinach, then blanch in boiling water for 2 minutes. Transfer to ice water to cool, then squeeze out excess water. Trim off the roots and cut into 1 1/4-inch (3 cm) lengths.
3

In a clay pot or small saucepan, add 1 2/3 cups water (400 ml) and bring to a boil. Add 1 1/2 teaspoons mushroom-flavored instant soup base (4 grams), 1 tablespoon soy sauce, 1 tablespoon mirin, and 3/4 teaspoon sugar. Stir to combine and make the broth.
4

Add the shiitake mushroom, carrot, and fish cake to the broth from step 3. Cook for 3 minutes, then turn off the heat and remove the ingredients to set aside.
5

Add the frozen udon noodles (no need to thaw) to the pot. Place the cooked shiitake mushroom, carrot, and fish cake on top of the noodles, then add the sliced green onion from step 1. Turn the heat back on and cook the udon according to the package instructions.
6

About 1 minute before the noodles are done, crack an egg into the center of the pot. When the time is up, turn off the heat, cover, and let it sit for 1 more minute.
7

Finally, add the prepared spinach from step 2 and serve.