Recipe courtesy of Osaka Japanese Bistro
Nabe Yaki Udon
- Level: Intermediate
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 258
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 17
- Cholesterol
- 56
- Sodium
- 923
- Total: 40 min
- Active: 40 min
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.