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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 45 min
- Porcje
- 2
- Trudność
- Średni
Informacja o alergenach: może zawierać skorupiaki, jaja, ryby, gluten, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 200 gdried udon noodle
- 150 gboneless, skinless chicken thigh, cut into bite-sized pieces
- 4 szt.shiitake mushroom, stems removed, scored caps
- 100 gnapa cabbage, chopped
- 2 szt.scallion, sliced diagonally
- 2 szt.egg
- 2 szt.shrimp tempura, store-bought or homemade
- 2 plasterkamaboko(opcjonalnie)
broth
- 600 mldashi stock
- 2 łyżkasoy sauce
- 2 łyżkamirin
garnish
- 1 szczyptashichimi togarashi(opcjonalnie)
Sprzęt
donabe · large pot · cutting board · knife
Sposób przygotowania
Krok po kroku
- 1
Cook the udon noodles according to package instructions until al dente; drain and rinse with cold water to prevent sticking, then set aside.
Około 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.
Około 5 min
- 3
Add the chicken pieces to the simmering broth and cook for 3-4 minutes until nearly cooked through.
Około 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.
Około 3 min
- 5
Gently add the cooked udon noodles to the pot, distributing them evenly.
Około 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.
Około 3 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: Place the tempura last to keep it crispy.
- 8
Serve immediately in the hot pot, optionally garnished with shichimi togarashi.
Wskazówka kucharza: Each person can serve themselves directly from the communal pot.
Przechowuj prawidłowo
Store any leftover broth and cooked ingredients separately in airtight containers.
Gently reheat the broth and ingredients in a pot over low heat; add fresh noodles if desired.