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How to Make Nabeyaki Udon

Tender udon noodle served in savory dashi soup, topped with chicken, carrots, shrimp tempura, kamaboko, and mushrooms.

For the complete recipe with step-by-step pictures :: http://justonecookbook.com/recipes/nabeyaki-udon/

Ingredients: 2 servings

Dried shiitake mushrooms
4
Warm water
enough to cover the shiitake mushrooms
Spinach, rinsed
1 stalk
Carrot
1" (3 cm)
Kamaboko
a few slices
Shimeji mushrooms, bottom 1/2" trimmed
1/3 package (1 oz, 28 g)
Japanese leeks/Tokyo negi (use white part) (or leeks, green onions/scallions)
6" (15 cm)
Chicken thigh
1
Udon noodles
2 packages
Eggs
2
Mitsuba
2 stalks (optional)
Shrimp tempura (see full recipe for instructions)
2
Shichimi spice
to taste (optional)
For Shrimp Tempura
Large shrimp
2
Tempura batter mix
25 g (0.9 oz)
Cold water
40 ml (about 3 tbsp.)
Katakuriko/corn starch
for dusting
For Udon Soup
Dashi stock from dried shiitake
3 cups
Mirin
2 tbsp.
Soy sauce
1 1/2 tbsp.
Salt
1 tsp.

Steps

Story Behind this Recipe

Music by Jason Shaw, Green Leaves @ http://www.audionautix.com/
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