Recipes

Nabeyaki-udon

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Nabeyaki-udon
  1. Pour water, add kombu in a pot and heat on low flame. Take off kombu just before boiling. When boiled, add flaked dried bonito and boil for 2 min, then turn off the fire. After dried bonito sank in a pot, strain the stock.
  2. Put . and A in nabe.
  3. Slice mushroom. Boil spinach and cool in water and drain. Cut into bite-size.
  4. Slice long green onion, kamaboko, chop chicken thigh into bite-size.
  5. Put udon in ., top with . and ., then cook on high flame.
  6. Lower the heat when boiled, drop egg and cover the lid, simmer for 1 min. Put Shichimi-tougarashi(Japanese red pepper) as you like.

For 1 people

udon1package
chicken thigh1/4sheet
shiitake mushroom1pc
komatsuna (Japanese mustard spinach)1/4bundle
long green onion1/4pc
kamaboko (boiled fish paste)2pcs
egg1pc
dashi stock
kombu (kelp)10cm
flaked dried bonito10g
water2cups
A
mirin1Tbs.
soy sauce2tsp.
salt1/2tsp.