Nabe Yaki Udon

Total Time:
1 hr
Prep:
40 min
Cook:
20 min

Yield:
2 to 4 servings
Level:
Intermediate

Ingredients
  • 4 cups dashi soup stock
  • 2 tablespoons usukuchi soy sauce
  • 2 tablespoons mirin
  • 1 piece kombu
  • 1 pinch sea salt
  • 1 handful katsuobushi
  • 8 ounces cooked udon
  • 1/4 cup cubed chicken
  • 2 shiitake mushrooms
  • 1 egg
  • 2 slices kamaboko
  • 1 bunch spinach, blanched
Directions
  • Combine the dashi, usukuchi, mirin and kombu in a pot. Bring to a boil over high heat. Add the salt and katsuobushi, and immediately turn off the heat and strain into a nabe (hot pot) or medium saucepan. Add the udon and bring back to a boil. Reduce the heat and add the chicken and shitake mushrooms. Cook for 1 minute.

  • Crack the egg into center of soup. Ladle the soup over the egg until it turns white. Remove the nabe from the heat and add the kamaboko and blanched spinach.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Food Network Kitchen has not tested it for home use and therefore cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Udon Noodles with Miso Poached Tilapia