Nabeyaki Udon

• Meat

  • 1 Chicken thigh
  • 1 package Kamaboko fish cake

• Seafood

  • 2 Shrimp, large

• Produce

  • 1 (3 cm carrot
  • 2 stalks Mitsuba
  • 4 Shiitake mushrooms, dried
  • 1/3 package Shimeji mushrooms
  • 1 stalk Spinach

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 3 cups Dashi

• Condiments

  • 2 tbsp Mirin
  • 1 1/2 tbsp Soy sauce

• Pasta & Grains

  • 2 packages Udon

• Baking & Spices

  • 1 Potato/corn starch
  • 1 tsp Salt
  • 1 Shichimi togarashi
  • 25 g Tempura batter mix

• Liquids

  • 1 Water
  • 40 ml Water

• Other

  • 6 ” (15 cm negi (use white part (or leeks + green onions/scallions

Found on justonecookbook.com

Ingredients

• 4 dried shiitake mushrooms
• Warm water
• 1 stalk spinach, rinsed
• 1” (3 cm) carrot
• 1 package kamaboko fish cake (but you will only need a few slices)
• ⅓ package (1 oz/28 g) shimeji mushrooms, bottom ½ trimmed
• 6” (15 cm) negi (use white part) (or leeks + green onions/scallions)
• 1 chicken thigh
• 2 packages udon (I like sanuki udon)
• 2 eggs
• 2 stalks mitsuba (optional)
• 2 Shrimp Tempuras (see below for instructions)
• Shichimi togarashi (Japanese seven spice) (optional)
• 3 cups (720 ml) dashi
• Dashi from dried shiitake mushrooms (see instructions)
• 2 Tbsp. mirin
• 1½ Tbsp. soy sauce
• 1 tsp. salt
• 2 large shrimp
• 25 g (0.9 oz) tempura batter mix
• 40 ml (about 3 Tbsp.) cold water
• Potato/corn starch for dusting

Directions

• Soak dried shiitake mushrooms in warm water to rehydrate for 15 minutes. You need just enough water to cover the mushrooms, and place a smaller bowl on top to keep the mushrooms submerged under water.
• Squeeze the excess water out of mushrooms. Cut off the stems if there are any and score a cross on top. Keep the leftover soaking liquid (dashi) for udon soup. Strain the dashi through a mesh strainer to remove any grit or impurities before using.
• In lightly salted boiling water, blanch the spinach starting from the stem side for 1 minute.
• Soak the spinach in iced water to prevent overcooking. Squeeze water out and cut into 1 ½” (4 cm) pieces.
• Slice the carrot. Optionally you can cut out the carrot into a flower shape with a vegetable cutter.
• Cut kamaboko into thinly slices and break shimeji mushrooms into small pieces.
• Slice naga negi diagonally and cut the chicken into 1” (2.5 cm) pieces.
• To make udon soup, combine dashi soup and dashi from dried shiitake mushrooms in a small saucepan. Bring it to a boil over medium high heat.
• Once boiling, add mirin, soy sauce, and salt. When boiling again, turn off the heat and set aside.
• To make shrimp tempura, first we prepare shrimp. Follow this instruction to clean the shrimp and make them straight.
• To make shrimp tempura, click here for the complete instructions, from how to make tempura batter and to deep fry. For today’s recipe, I used tempura batter mix. Simply combine tempura batter mix and cold water.
• Cook udon in a boiling water. Once the noodles are separated, take them out and soak in ice water to prevent from cooking further. Drain and set aside.
• Divide ingredients (except for egg, spinach, and mitsuba) into two individual earthen donabe clay pots (or use any big pot).
• Add udon soup and cover with the lid. Bring the soup to a boil over medium high heat. When it comes to a boil, leave the lid slightly open to let some steam out, or it will overflow. Lower the heat and simmer to cook until the chicken is cooked through.
• Add an egg, spinach and mitsuba and cover to cook until the egg is done to your liking.
• Add shrimp tempura on top and serve. Sprinkle shichimi togarashi (Japanese seven spice) if you like the soup spicy.