My Japanese Table by Debra Samuels

Author:Debra Samuels
Language: eng
Format: epub, azw3
ISBN: 978-1-4629-0638-3
Publisher: Tuttle Publishing

Udon Noodles with Everything

Nabe Yaki Udon

I love this thick, chewy, noodle hot pot—it really has it all. Served in individual clay pots with lids, its Dashi (Fish Stock)-based broth is enriched by the simmered vegetables, fish, and meat toppings. It is brought to the table bubbling hot, and when you lift the lid, you’ll find one perfectly poached egg. Break into the egg and watch little ribbons form in the soup. Kamaboko, a steamed fish cake with a pretty pink border is a common ingredient. I substituted imitation crab legs, as they are available at all supermarkets and add a similar flavor to the stock and color to the pot. Find the noodles in the refrigerated or frozen food section of Asian markets. I have recently seen prepared udon in individual packets and, of course, dried udon is in the Asian section of western supermarkets. I usually buy several packages of the fresh noodles and keep them on hand in the freezer.

Serves 2

Prep time 20 minutes

Cooking time 10 minutes

3 cups (750 ml) Dashi (Fish Stock) (p. 35)

2 tablespoons soy sauce

1 tablespoon mirin

1 tablespoon sugar

1/2 teaspoon salt

1 tablespoon sake

1 leek, top removed, cleaned, split in half and cut into 4 pieces

1/2 lb (250 g) fresh or dried udon noodles

8 oz (250 g) fresh spinach, washed and trimmed

4 shiitake (if using dried, reconstitute)

4 sticks imitation crabmeat, cut in half

1 (1/4 1b/125 g) skinless and boneless chicken thigh, cut into 2 in (5 cm) cubes

1 large egg

Japanese red pepper powder (togarashi) for sprinkling

1 Add the Dashi (Fish Stock) stock, soy sauce, mirin, sugar and salt in a “stove to table” casserole pot. On medium heat, bring the stock to a boil. Add the sake and leek. Reduce the heat to medium and cook for an additional 2 minutes.

2 Prepare the dried udon noodles according to package instructions. If using fresh noodles remove them from the package.

3 Add the udon to the soup.

4 Arrange the spinach, mushrooms, imitation crab and chicken on top of the noodles. Over medium low heat, simmer the noodles and toppings for 5 minutes or until the chicken is done.

5 Crack the egg into the soup. Cover the casserole with a lid and turn off the heat. Let the noodle soup sit for one minute.

6 Bring the casserole to the table and set it on a hot pad or trivet. Divide the soup, noodles and toppings between 2 bowls. Sprinkle on the Japanese red pepper powder (togarashi).

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