Recipe courtesy of Osaka Japanese Bistro

Nabe Yaki Udon

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  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 2 to 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.

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