Easy Nabeyaki Udon

De Just One Cookbook · 20 min

Ingredientes

Preparación

1. Fry or bake the shrimp tempura first, then set it aside.
2. In a large measuring cup, mix 3⅓ cups dashi, 2 Tbsp mirin, 2 Tbsp soy sauce and 1 tsp Diamond Crystal kosher salt until the salt dissolves. Divide the broth among the individual donabe pots.
3. Cut the kamaboko into 4 thin slices about ¼ inch thick. Cut the aburaage into 4 rectangles. Remove and discard the shiitake stems; optionally score the caps with a flower pattern.
4. Slice the Tokyo negi diagonally into ½-inch pieces. Cut the komatsuna into 2-inch pieces, keeping stems and leaves separate.
5. Boil the frozen udon for 1 minute until heated through, then drain well. (Cook dried noodles per package instructions.)
6. Divide the udon among the pots, then top each with equal portions of kamaboko, aburaage, shiitake, negi and komatsuna stems.
7. Cover and bring to a boil over medium heat, then reduce to a simmer and cook for 2–3 minutes.
8. Uncover, crack one egg into the center of each pot, cover and cook until the egg is done to your liking.
9. Once the egg is set, add the komatsuna leaves and the cooked shrimp tempura on top.
10. Sprinkle with shichimi togarashi and yuzu zest if you like, and serve in the pot.

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