Hearty Hot Pot Udon (Nabeyaki Udon)

Name: Hearty Hot Pot Udon (Nabeyaki Udon)
Yield: Serves 1 serving
Cuisine: American
Ingredients: 1 portion frozen Sanuki udon noodles; 1/4 piece boneless chicken thigh; 4 -inch (10 cm) piece green onion; 1 egg; 1 slice narutomaki (fish cake); 1 piece vegetable tempura fritter (kakiage); 1 piece wheat gluten (fu); 1 slice carrot, cut with a cookie cutter; 1 piece seasoned fried tofu (aburaage); 1 1/4 cups (300 ml) bonito dashi broth; 3 1/2 tablespoons (50 ml) concentrated noodle soup base (mentsuyu, 3x strength)

ふたごっち @cook_40028142

This is a hearty nabeyaki udon packed with toppings—perfect for when the weather gets cold! Kids love it too.
Recipe background:
I've been eating this since I can remember.

ふたごっち @cook_40028142

This is a hearty nabeyaki udon packed with toppings—perfect for when the weather gets cold! Kids love it too.
Recipe background:
I've been eating this since I can remember.

Saved

Ingredients

Serves 1 serving

1 portionfrozen Sanuki udon noodles
1/4 pieceboneless chicken thigh
4-inch (10 cm) piece green onion
1egg
1 slicenarutomaki (fish cake)
1 piecevegetable tempura fritter (kakiage)
1 piecewheat gluten (fu)
1 slicecarrot, cut with a cookie cutter
1 pieceseasoned fried tofu (aburaage)
1 1/4 cups (300 ml)bonito dashi broth
3 1/2 tablespoons (50 ml)concentrated noodle soup base (mentsuyu, 3x strength)

Saved

Steps

1

Add the bonito dashi broth and noodle soup base to a pot and bring to a simmer. Cut the chicken thigh into bite-sized pieces. Slice the green onion on a diagonal. Cut the carrot into a shape using a cookie cutter.
2

Once the broth is boiling, add the udon noodles and chicken. When the chicken turns white, add all the other toppings except the egg.
3

When the green onion softens, crack the egg into the center. Cook the egg to your preferred doneness.
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