Main CourseDinner

Nabeyaki Udon

Name: Nabeyaki Udon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 porties
Cuisine: japanese
Ingredients: 200 g dried udon noodle; 600 ml dashi stock; 2 el soy sauce; 2 el mirin; 150 g boneless, skinless chicken thigh cut into bite-sized pieces; 4 st shiitake mushroom stems removed, scored caps; 100 g napa cabbage chopped; 2 st scallion sliced diagonally; 2 st egg; 2 st shrimp tempura store-bought or homemade; 2 plak kamaboko (optioneel); 1 snufje shichimi togarashi (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 2
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan kreeftachtigen, eieren, vis, gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

200 gdried udon noodle
150 gboneless, skinless chicken thigh, cut into bite-sized pieces
4 stshiitake mushroom, stems removed, scored caps
100 gnapa cabbage, chopped
2 stscallion, sliced diagonally
2 stegg
2 stshrimp tempura, store-bought or homemade
2 plakkamaboko(optioneel)

broth

600 mldashi stock
2 elsoy sauce
2 elmirin

garnish

1 snufjeshichimi togarashi(optioneel)

Keukengerei

donabe · large pot · cutting board · knife

De bereidingswijze

Stap voor stap

1
Cook the udon noodles according to package instructions until al dente; drain and rinse with cold water to prevent sticking, then set aside.
Ongeveer 10 min
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.
Ongeveer 5 min
3
Add the chicken pieces to the simmering broth and cook for 3-4 minutes until nearly cooked through.
Ongeveer 4 min
4
Add the shiitake mushrooms and napa cabbage to the pot and continue to simmer for another 3 minutes until the vegetables are tender.
Ongeveer 3 min
5
Gently add the cooked udon noodles to the pot, distributing them evenly.
Ongeveer 1 min
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.
Ongeveer 3 min
Tip van de kok: Adjust cooking time for eggs to your preferred doneness.
7
Carefully place the shrimp tempura, kamaboko slices (if using), and sliced scallions on top of the noodles and other ingredients.
Ongeveer 1 min
Tip van de kok: Place the tempura last to keep it crispy.
8
Serve immediately in the hot pot, optionally garnished with shichimi togarashi.
Tip van de kok: Each person can serve themselves directly from the communal pot.

Goed bewaren

Bewaren

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

Opwarmen

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