How to Make Nabeyaki Udon (Recipe) 鍋焼きうどんの作り方(レシピ)

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  • Published on:  2/2/2014
  • Tender udon noodle served in savory dashi soup, topped with chicken, carrots, shrimp tempura, kamaboko, and mushrooms.

    For the complete recipe with step-by-step pictures :: http://justonecookbook.com/recipes/nabeyaki-udon/

    Ingredients:

    4 dried shiitake mushrooms
    Warm water
    1 stalk spinach, rinsed
    1" (3 cm) carrot
    1 package kamaboko (but you will only need a few slices)
    1/3 package (1 oz/28 g) shimeji mushrooms, bottom 1/2" trimmed
    6" (15 cm) naga negi/Tokyo negi (use white part) (or leeks, green onions/scallions)
    1 chicken thigh
    2 packages udon (I like sanuki udon)
    2 eggs
    2 stalks mitsuba (optional)
    2 Shrimp Tempuras (see below for instructions)
    Shichimi togarashi (Japanese seven spice) (optional)

    For Udon Soup
    3 cups (720 ml) dashi (recipe: http://www.justonecookbook.com/how-to-make-dashi/)
    Dashi from dried shiitake mushrooms (see instructions)
    2 Tbsp. mirin
    1 1/2 Tbsp. soy sauce
    1 tsp. salt

    For Shrimp Tempura
    2 large shrimp
    25 g (0.9 oz) tempura batter mix
    40 ml (about 3 Tbsp.) cold water
    Potato/corn starch for dusting



    Music by Jason Shaw, Green Leaves @ http://www.audionautix.com/
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    For more quick and easy Japanese recipes, please visit my blog :: http://justonecookbook.com/

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