A Nagoya Speciality: Miso-Stewed Udon Noodles
- 1 portion Frozen udon noodles
- 1/3 Chicken thigh
- 1 Egg
- 1 Green onion or scallion
- 2 Shiitake mushrooms
- 1 Aburaage
- 3 slice Kamaboko
- 500 ml Strong bonito dashi stock
- 2 to 3 tablespoons Red miso (Hatcho miso is preferred)
- 1 tbsp Sake
- 1/2 tbsp Sugar
- 1 Ichimi spice or shichimi spice
- Cut the chicken into bite sizes.
- Run hot water over the aburaage and slice thinly.
- Slice the onion diagonally.
- Remove the stiff root bits of shitake mushrooms and make slits for decoration.
- Cook the frozen udon noodles.
- Pour the dashi stock into the clay pot and bring to the boil.
- Add red miso, sake (rice wine) and sugar and heat gently.
- Add the chicken and shiitake mushrooms and cook for about 1~2 minutes until cooked through.
- Add the udon noodles, green onion, abura-age and kamaboko.
- Place an egg in the centre and cover.
- Cook until the egg is softly set.
- Sprinkle ichimi or shichimi spice to taste.
noodles, chicken thigh, egg, green onion, shiitake mushrooms, aburaage, kamaboko, red miso, sake, sugar, ichimi spice
Taken from cookpad.com/us/recipes/156638-a-nagoya-speciality-miso-stewed-udon-noodles (may not work)