Nabeyaki Udon Recipe: Hot Pot Style Udon!
"Nabeyaki udon" is a popular kind of Japanese noodle dish often eaten in winter. The difference between ordinary udon is that you make the dish using hot pots. Since the pot is directly heated, you get to enjoy your winter udon dish hot until the moment you finish eating. This post will introduce the easiest nabeyaki udon recipe you can try on your own.
What is "Nabeyaki Udon"...?
Since they are cooked directly heated, you get to enjoy them heated until the moment you finish eating.
Nabeyaki udon the easiest recipe
-60grams of chicken
-1/3 of fried tofu
-2slices of kamaboko
-any kind of tempura you like
broth recipe(easy to make amount)
-8cups of water
-1/2cup of soy sauce
-1/4cup of sweet sake
-1slice of kelp
Step2: Cut shitake mushroom and fried tofu into 5-6mm slices. Chicken shall be cut into bite-sized pieces. Green leeks will be finely cut diagonally.
Step3: Wash udon lightly and put into the hot pot with the udon broth. Add all the ingredients besides eggs and boil with a strong fire.
Step4: When it is well heated, low down the fire to medium and add the egg. There is no need to boil after you have added the egg. Extinguish the fire and lid the hot pot and wait for 3 minutes to get the egg heated.
Regional Nabeyai udon of Nagoya:Misonikomi udon
Nabeyaki udon is a perfect dish you can enjoy in winter!
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