Name: Nabe Yaki Udon
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 to 4 servings
Cuisine: asian
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. It has not been tested for home use.

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Nabe Yaki Udon

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