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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