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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Tuesday, March 8, 2016

NABEYAKI UDON

This soup with udon noodles from Japan is very tasty, and it is comfort food to the max. If you are experiencing a cold, and achy all over, a bowl of this can fix you up. Don't believe me? Ok, up to you.

Nabeyaki udon from what I understand means pot noodles, and it makes sense because the dish is cooked in a...pot. So here's the recipe.

It just takes a few minutes to prep and less time to cook, and this recipe is for 1 serving, just double it for another person, and so forth and so on.

INGREDIENTS

- 7oz. of fresh or frozen (thawed) Udon noodles
- 2 cups of Dashi. (You can buy the instant granules in a jar and follow directions)
- 1/2 tsp. sea salt
- 1 1/2 tbsp.of Kikkoman soy sauce
- 1 to 2 tbsp. mirin (sweet sake)
- 1 tbsp. sake
- 8 spinach leaves (fresh) cut into strips or 2 bok choy cabbage leaves chopped
- 1/4 cup sliced carrots
- 3 dried shiitake mushrooms, rehydrated and cut into halves
- 3 slices of fish cake (Kamaboko) sliced
- 1 leaf of green onion sliced
- 1 skinless chicken thigh cut into cubes
- 2 medium shrimp or 3 up to you
- 1 large egg
Hot sauce or Sambal

DIRECTIONS

1. Boil spinach or other green leaf, cool it under cold water, and drain.
2. Boil the dashi in water in a medium pot, add the salt, Kikkoman soy sauce, mirin and sake and mix by stirring.
3. Now add the chicken to the broth and Udon noodles. Then the other ingredients and cook for 5 minutes on medium simmer. 

Before serving, skim fat from the top of the soup, rid any impurities. Add hot sauce or Sambal if needed to give spicy heat.

(Bottle of Dashi granules, Bonito/tuna flakes)

(Sambal Oelek hot sauce)

                 
© 2016