レシピ

Nabeyaki-udon

鍋焼きうどん

使用製品:花三島 6号

For 1 people

udon 1package
chicken thigh 1/4sheet
shiitake mushroom 1pc
komatsuna (Japanese mustard spinach) 1/4bundle
long green onion 1/4pc
kamaboko (boiled fish paste) 2pcs
egg 1pc

dashi stock

kombu (kelp) 10cm
flaked dried bonito 10g
water 2cups

A

mirin 1Tbs.
soy sauce 2tsp.
salt 1/2tsp.
  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 1. 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 2., top with 3., and 4., 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.
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