Nabe Yaki Udon

Ingredients

Udon noodles

200 grams

Dashi broth

4 cups

Soy sauce

2 tablespoons

Mirin

2 tablespoons

Salt

to taste

Sesame oil

1 tablespoon

Chicken breast

150 grams, thinly sliced

Shrimp

100 grams, peeled and deveined

Fish cake (Narutomaki)

100 grams, sliced

Spinach

1 cup, fresh

Carrot

1, julienned

Mushrooms (Shiitake or Enoki)

100 grams, sliced

Green onions

2, chopped

Egg

2, for topping

Instructions

1. Begin by cooking the udon noodles: In a large pot, bring water to a boil and cook the udon noodles according to package instructions. Once cooked, drain the noodles and set aside.
2. Prepare the rich dashi broth: In a separate pot, heat the dashi broth over medium heat. Stir in the soy sauce, mirin, and salt to taste, allowing the flavors to meld together.
3. Add the proteins and vegetables: To the pot with the dashi broth, add the sliced chicken, shrimp, mushrooms, carrot, green onions, spinach, and fish cake. Cook for about 5-7 minutes, or until the chicken is cooked through and the vegetables are tender.
4. Assemble the bowls: Divide the cooked udon noodles into two bowls. Crack an egg into each bowl, allowing it to nestle among the noodles.
5. Pour the hot broth: Carefully ladle the hot broth and ingredients over the noodles and eggs in each bowl, ensuring the egg is gently cooked by the heat.
6. Finish with a drizzle: Drizzle with sesame oil and garnish with additional chopped green onions for a burst of freshness.
7. Serve hot and enjoy your delicious Nabe Yaki Udon!