Main CourseDinner

Nabeyaki Udon

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

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 45 dk.
Porsiyon: 2
Zorluk: Orta

Alerjen bilgisi: kabuklular, yumurta, balık, gluten, susam, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

200 gdried udon noodle
150 gboneless, skinless chicken thigh, cut into bite-sized pieces
4 adetshiitake mushroom, stems removed, scored caps
100 gnapa cabbage, chopped
2 adetscallion, sliced diagonally
2 adetegg
2 adetshrimp tempura, store-bought or homemade
2 dilimkamaboko(isteğe bağlı)

broth

600 mldashi stock
2 yemek kaşığısoy sauce
2 yemek kaşığımirin

garnish

1 tutamshichimi togarashi(isteğe bağlı)

Ekipman

donabe · large pot · cutting board · knife

Hazırlanışı

Adım adım

1
Cook the udon noodles according to package instructions until al dente; drain and rinse with cold water to prevent sticking, then set aside.
Yaklaşık 10 dk.
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.
Yaklaşık 5 dk.
3
Add the chicken pieces to the simmering broth and cook for 3-4 minutes until nearly cooked through.
Yaklaşık 4 dk.
4
Add the shiitake mushrooms and napa cabbage to the pot and continue to simmer for another 3 minutes until the vegetables are tender.
Yaklaşık 3 dk.
5
Gently add the cooked udon noodles to the pot, distributing them evenly.
Yaklaşık 1 dk.
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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: Place the tempura last to keep it crispy.
8
Serve immediately in the hot pot, optionally garnished with shichimi togarashi.
Aşçının notu: Each person can serve themselves directly from the communal pot.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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