Recipes

Nabeyaki-udon

6-Go Donabe
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.
  • 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.
  • Put 1. and A in nabe.
  • Slice mushroom. Boil spinach and cool in water and drain. Cut into bite-size.
  • Slice long green onion, kamaboko, chop chicken thigh into bite-size.
  • Put udon in 2., top with 3., and 4., then cook on high flame.
  • Lower the heat when boiled, drop egg and cover the lid, simmer for 1 min. Put Shichimi-tougarashi (Japanese red pepper) as you like.