Nabeyaki Udon Recipe

Ingredients :

• 4 servings boiled udon noodles
• 4 chunks chicken thigh
• 8 cubes of dried tofu
• Several shiitake and enoki mushroom
• 6 stalks of chinese bok choy
• 4 eggs
• 1 negi/leek
• 6 cups dashi soup (or make with 6 cups water + 1.5 tbsp dashi pellet)
• 1/3 cup soy sauce
• 4 1/2 tbsp mirin
• 1/2 tsp salt
• 1/2 tsp sugar
• Other desired toppings favorite toppings (tempura, mochi, etc...)

Directions :

1. Cut chicken into bite-sized pieces.
2. Chop bok choy into 2 inch lengths
3. Dice the negi into small circles
4. Boil bok choy for two minutes and cool in water and drain well.
5. Mix dashi soup stock, soy sauce, mirin, salt, and sugar in a bowl.
6. Divide the soup into four individual earthen pots and cook on medium heat.
7. Add chicken in the soup and simmer.
8. Add the mushroom, tofu, and bok choy to the pot, simmer about 5 min
9. Add udon noodle in the pot and simmer for 5 min
10. Crack an egg in the soup and add negi.
11. Cover with a lid and stop the heat and let it steam.
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Shiso Mentaiko Udon Recipe

picture of http://www.nibbledish.com

Ingredients :

• Mentaiko
• Udon
• Fresh shiso or mint/basil mix
• Half & Half or milk
• Sesame seeds (optional)
• Dried seaweed (optional)
• Fresh cracked pepper (optional)

How to make Shiso Mentaiko Udon ?

1. Boil a pot of water and add in the udon. Cook until the noodles are al dente. Then pour the udon noodles into a colander and rinse with cold water to stop the cooking. Set aside.
2. Heat up a pan and then pour a cup of half & half into the pan. When the half & half is starting to boil, add in a spoonful of mentaiko.
3. Add the udon to the mentaiko sauce and stir.
4. Dish up the noodles and then add another spoonful of mentaiko on top of the noodles. Add the shiso leaves on top. You may also sprinkle dried seaweed and sesame seeds and a dash of cracked pepper.
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Japanese Miso Udon Recipe (Noodle Soup) with Prawn

picture of http://www.degourget.com

Ingredients :

• A few prawns
• Some spring onion
• 1 packet of dried seaweed (ready to eat)
• 30gm enoki mushroom
• 30gm oysterm mushroom
• 1 sachet or tablespoon miso paste
• 1 packet udon noodles (the fresh vacuum sealed ones are better than the dried variety)
• 1 fresh or boiled egg
• 2 teaspoons of Soy Sauce
• Tablespoon of Dashi Sauce

The Noodles :

This is really easy. Bring a pot of water to boil and throw in the udon until they are tender but not too soft. It’s usually about 4-9mins depending on the one used. Remove and rinse under cold water briefly and set aside.

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Japanese Nabeyaki Udon Noodle Recipe

picture of http://japanesefood.about.com

Ingredients:

• 1 bunch fresh spinach
• 6 cups dashi soup
• 1/3 cup soy sauce
• 2 Tbsp mirin
• 1/2 tsp salt
• 1/4 lb thigh, cut into bite-size pieces
• 4 packages pre-boiled udon noodles
• 4 slices kamaboko (fish cake)
• 6 inches negi/leek, diagonally sliced
• 4 eggs
• *your favorite toppings (tempura, mochi, etc...)

Method:

Boil spinach for a minute and cool in water and drain well. Cut boiled spinach into 1 inch lengths. Mix dashi soup stock, soy sauce, mirin, and salt in a bowl. Divide the soup into four individual earthen pots and cook on medium heat. Read More >>

Udon Noodle Soup Recipe

picture of http://aww.ninemsn.com.au

Ingredients :

• 1.5 litres (6 cups) dashi
• 2 tablespoons Japanese soy sauce
• 1 tablespoon mirin
• 2 teaspoons white sugar
• 2 chicken breast fillets (400g)
• 100g fresh shiitake mushrooms, sliced thinly
• 300g dried udon noodles
• 230g can sliced bamboo shoots, rinsed, drained
• 8 large spinach leaves
• 4 eggs
• 4 green onions, sliced thinly

Method :

1. Preheat oven to 220°C/200°C fan-forced.
2. Bring dashi, sauce, mirin and sugar to the boil in large saucepan; add chicken and mushrooms, return to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until chicken is cooked through. Cool chicken and mushrooms in cooking liquid 10 minutes. Remove chicken from pan, slice thinly. Reserve mushroom and dashi broth.
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