Nabeyaki Udon
Cooked in a hot pot, Nabeyaki Udon consists of a flavoursome broth with eggs, chicken, vegetables and fish cake. Grab this traditional Japanese recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Clay pot
- Fine-mesh sieve
- Stockpot
- Stove
- Mixing bowl
- Colander
- Ladle
- Chef's knife
- Cutting board
- Slotted spoon
- Spoon
Ingredients
- 2 cups fresh spinach
- 30g Japanese kelp (kombu)
- 45g bonito flakes
- 1 leek (washed and sliced diagonally into 1 cm thick slices)
- 160g boneless chicken (cleaned and cut into bite-sized pieces)
- ⅓ cup soy sauce
- 2 tbsp mirin
- ½ tsp salt
- 1 pack fishcake (sliced)
- 4 serves of udon noodles
- 4 eggs
- 1.5l water
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