Nabe Yaki Udon

  • 1 10-ounce package udon
  • 1 pound chicken meat
  • 4 shrimps (shelled, deveined, and split lengthwise)
  • 12 slices bamboo shoots
  • 12 slices kamaboko
  • 4 small dried mushrooms, soaked
  • 3 leaves Chinese cabbage, cut into 1-inch lengths
  • 2 stalks Chinese green onion, cut into 1½-inch lengths
  • 4 eggs

Stock:

  • 2 cans chicken broth plus 1 cup water
  • 1 piece 5-inch dashi konbu
  • ⅓ cup shoyu
  • ⅓ cup mirin
  • 2 teaspoons sugar
  • ¼ teaspoon gourmet powder

If canned broth is not used, make stock of chicken bones or dried shrimps. Season to taste.

Cook udon in boiling salted water until done. Rinse in cold water and drain.

Combine ingredients for stock and dried mushrooms in an electric skillet and bring to a boil. Lower heat and remove konbu and mushrooms.

Add udon to the stock and arrange all other ingredients, including mushrooms, attractively on top of udon; cover and bring to a quick boil. Turn off heat. Drop eggs one at a time; cover skillet until eggs are done (about 1 minute).

Serve immediately to prevent udon from absorbing all the stock.

Similar Posts