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recipe for nabeyaki udon

oh, this sounds soooo good. i snagged this recipe from all tater no tot 

The Recipe 

4 servings boiled udon noodles
4 chunks chicken thigh
4 slices kamaboko (fish cake)
4 tempura shrimp
1 bunch fresh spinach
4 eggs
1/4 negi/leek
6 cups dashi soup
1/3 cup soy sauce
2 tbsp mirin
1/2 tsp salt
Cut chicken into bite-sized pieces. Slice negi/leek diagonally into 1/2 inch lengths. Boil spinach for two minutes and cool in water and drain well. Cut boiled spinach into 1 1/2 inch lengths. Mix dashi soup stock, soy sauce, mirin, and salt in a bowl. Divide the soup into four individual earthen pots and cook on medium heat. Add chicken in the soup and simmer. Add udon noodle in the pot and place kamaboko and spinach on the top. Simmer for five minutes. Crack an egg in the soup and add negi. Cover with a lid and stop the heat and let it steam.


( 4 comments — Leave a comment )
Apr. 22nd, 2006 09:01 pm (UTC)
That does sound good except for the fishcake part...
Apr. 22nd, 2006 10:51 pm (UTC)
When you get mirin, check the ingredients. Some bottles of 'mirin' are just expensive high-fructose corn syrup products. Real mirin should list "rice, koji, alcohol," or something similar. It has quite a different smell and flavor than the fake stuff, like saké.

I love udon. The noodles are remarkably easy to make, by the way. There's a pretty good description of the process in Shizuo Tsuji's Japanese Cooking: A Simple Art (which is generally great).

Also, it seems to me like 1/3 cup soy sauce would supply enough salt on its own...
Apr. 23rd, 2006 11:22 pm (UTC)
thanks for the tip on mirin.

hopefully one of our legit asian markets would carry only the authentic stuff ... but i'll try to remember the "rice, koji, alcohol .... blah."

i love this food.
Apr. 23rd, 2006 11:59 pm (UTC)
No such luck, unfortunately. I got a bottle of faux-mirin first (I think it was kikkoman?), used it all up, then got a bottle of real mirin. Same price, $3.99 for 500 ml (for something usally used ~15 ml at a time). Sometimes things have importer-added labels which give at least a charmingly random title ("seasoning soup"?), ingredients, and nutritional information. Failing that, there are often cartoon squids or cheerful, rotund children to help differentiate groceries that are otherwise labeled in, say, Thai or Hangul.

Then again, do American markets only carry legit food? How much powdered instant coffee, "cheeze", and such is there? If it moves, it gets restocked.

Both bottles came from Lee's (South Division and Celia, a block or two South of 28th). The Korean woman that owns the place is very nice. She acts really happy when I buy kimchi (and incredulous when I buy natto). And they have kamaboko there, too. I think it's labelled "fish sausage"...
( 4 comments — Leave a comment )

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