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Main CourseDinner

Nabeyaki Udon

This comforting Japanese hot pot features chewy udon noodles in a savory dashi broth, topped with tempura, chicken, egg, and vegetables. It's a satisfying one-bowl meal perfect for a cold day. Each component is cooked directly in the pot, creating layers of flavor.

Izvorni recept autora Forkin

Ukupno vrijeme
45 min
Porcije
2
Težina
Srednje

Informacije o alergenima: može sadržavati rakovi, jaja, riba, gluten, sezam i soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Nabeyaki Udon

Priprema

Sastojci

Sastojci

  • 200 gdried udon noodle
  • 150 gboneless, skinless chicken thigh, cut into bite-sized pieces
  • 4 komshiitake mushroom, stems removed, scored caps
  • 100 gnapa cabbage, chopped
  • 2 komscallion, sliced diagonally
  • 2 komegg
  • 2 komshrimp tempura, store-bought or homemade
  • 2 kriškakamaboko(neobavezno)

broth

  • 600 mldashi stock
  • 2 žlicasoy sauce
  • 2 žlicamirin

garnish

  • 1 prstohvatshichimi togarashi(neobavezno)

Oprema

donabe · large pot · cutting board · knife

Postupak

Korak po korak

  1. 1

    Cook the udon noodles according to package instructions until al dente; drain and rinse with cold water to prevent sticking, then set aside.

    Oko 10 min

  2. 2

    In a donabe (Japanese earthenware pot) or a heavy-bottomed pot, combine the dashi stock, soy sauce, and mirin. Bring the broth to a gentle simmer over medium heat.

    Oko 5 min

  3. 3

    Add the chicken pieces to the simmering broth and cook for 3-4 minutes until nearly cooked through.

    Oko 4 min

  4. 4

    Add the shiitake mushrooms and napa cabbage to the pot and continue to simmer for another 3 minutes until the vegetables are tender.

    Oko 3 min

  5. 5

    Gently add the cooked udon noodles to the pot, distributing them evenly.

    Oko 1 min

  6. 6

    Crack the eggs directly into the broth, spacing them apart. Cover the pot and cook for 2-3 minutes, or until the egg whites are set but the yolks are still runny.

    Oko 3 min

    Napomena kuhara: Adjust cooking time for eggs to your preferred doneness.

  7. 7

    Carefully place the shrimp tempura, kamaboko slices (if using), and sliced scallions on top of the noodles and other ingredients.

    Oko 1 min

    Napomena kuhara: Place the tempura last to keep it crispy.

  8. 8

    Serve immediately in the hot pot, optionally garnished with shichimi togarashi.

    Napomena kuhara: Each person can serve themselves directly from the communal pot.

Pravilno čuvanje

Čuvanje

Store any leftover broth and cooked ingredients separately in airtight containers.

Podgrijavanje

Gently reheat the broth and ingredients in a pot over low heat; add fresh noodles if desired.

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