Nabeyaki Udon English Simpal Recipes

 

English Simpal Recipes

Ingredients:

• 4 cups dashi stock (you can make this with dashi powder or bonito flakes)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake (optional)
• 200g udon noodles
• 100g chicken thigh or breast, thinly sliced
• 1 small bunch spinach, washed and stems removed
• 1-2 fresh shiitake mushrooms, thinly sliced
• 1 small carrot, julienned
• 4-5 snow peas, trimmed and sliced diagonally
• 1-2 eggs
• Kamaboko (fish cake), sliced (optional)
• Nori (seaweed), shredded (optional)
• Chopped green English Simpal Recipes onions for garnish

Instructions:

1. Prepare Dashi Stock: In a medium pot, bring the dashi stock to a simmer. Add soy sauce, mirin, and sake (if using). Adjust seasoning to taste.

2. Cook Udon Noodles: In a separate pot, cook the udon noodles according to package instructions. Drain and set aside.

3. Prepare Ingredients: While the noodles are cooking, prepare the chicken, spinach, mushrooms, carrot, and snow peas.

4. Assemble Nabeyaki Udon: In individual serving bowls (nabeyaki pots if available), divide the cooked udon noodles. Arrange the chicken, spinach, mushrooms, carrot, and snow peas on top.

5. Add Hot Broth: Carefully pour the hot dashi broth over the ingredients in each bowl.

6. Cook Eggs: In a small bowl, beat the eggs. Slowly pour the beaten eggs into the simmering broth, creating egg ribbons. Let it cook for a minute until the eggs are set.

7. Garnish and Serve: Garnish each bowl with kamaboko slices, shredded nori, and English Simpal Recipes chopped green onions.

8. Serve Immediately: Serve the Nabeyaki Udon hot, straight from the pot. Enjoy!

This recipe typically serves 2-4 people depending on portion size. Adjust the ingredients as needed to suit your preferences. Enjoy your Nabeyaki Udon!