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Piping Hot Udon Noodle Hot Pot

Piping Hot Udon Noodle Hot Pot

Enjoy a hot pot with udon noodles on a cold day. Prepare in a large pot and enjoy with your family.

Ingredients: 3 servings [about 590kcal per serving]

Cooked udon noodles
3 servings
Shrimp tempura (store-bought)
3
Kamaboko
9 slices
Dried shiitake mushroom
3
Datemaki tamago
3 slices
Spinach
2 bunches
Japanese leek
1
Cooked bamboo shoots in brine
3 pieces
Fu
6
Eggs
3
Water
1500ml
Soy sauce
100-150ml
Sugar
75g
Mirin
4 tablespoons
Sake
3 tablespoons
Bonito-based dashi stock granules
3 tablespoons
Kombu-based dashi stock granules
1 1/2 tablespoons
★Soy sauce
1 tablespoon
★Sugar
2 tablespoons
★Soaking liquid from shiitake mushrooms
to taste

Steps

1. Dip the wheat gluten in water and firmly squeeze to drain the excess water.
2. Rehydrate the mushrooms.
3. Place the shiitake, bamboo, and wheat gluten in a pot. Add a bit of the liquid used to soak the mushrooms, then add the ★ ingredients.
4. Boil the spinach, rinse with cold water, wring out excess water, then cut into 5cm lengths.
5. Cut the leek diagonally into 1cm pieces.
6. Put all of the water and ingredients in an earthenware pot and bring to a boil. Once it boils, add the udon.
7. Once it comes to a boil again, turn off the heat, add the other ingredients, break an egg into the pot, then cover with a lid.
8. Let sit for 5 minutes (or to desired finish) and it's done.

Story Behind this Recipe

I always order udon noodle hot pot at restaurants. I wanted to have it at home, but since it seemed troublesome to make individual portions, I used a large pot to make everything at once.