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A Nagoya Speciality: Miso-stewed Udon Noodles Recipe

A Nagoya Speciality: Miso-Stewed Udon Noodles Recipe
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Serving : 1
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Prepare the ingredients before making A Nagoya Speciality: Miso-Stewed Udon Noodles in your home. Then, follow these steps below to serve A Nagoya Speciality: Miso-Stewed Udon Noodles for your family or friends.

Ingredients: 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

How to Make A Nagoya Speciality: Miso-Stewed Udon Noodles

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make A Nagoya Speciality: Miso-Stewed Udon Noodles in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • 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.
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