Egg Drop And Crab Nabeyaki Udon Recipes

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NABEYAKI UDON (JAPANESE NOODLE)



Nabeyaki Udon (japanese Noodle) image

A pan of white thick noodles and soup served with fish cakes and chicken and vegetables. Deep fried prawn can also be used in place of the fish cakes for a tasty variation.

Provided by BirdyBaker

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

udon noodles
4 chicken thighs, chunks
4 slices kamaboko (fish cake)
1 bunch fresh spinach
4 eggs
1/4 leek
6 cups dashi soup
1/3 cup soy sauce
2 tablespoons mirin
1/2 teaspoon salt

Steps:

  • Cut chicken into bite-sized pieces.
  • Slice negi/leek diagonally into 1/2 inch lengths.
  • Boil spinach for two minutes and cool in water and drain well. Cut boiled spinach into 1 1/2 inch lengths.
  • Mix dashi soup stock, soy sauce, mirin, and salt in a bowl.
  • Divide the soup into four individual earthen pots and cook on medium heat.
  • Add chicken in the soup and simmer.
  • Add udon noodle in the pot and place kamaboko and spinach on the top.
  • Simmer for five minutes.
  • Crack an egg in the soup and add negi. Cover with a lid and stop the heat and let it steam.

Nutrition Facts : Calories 312.8, Fat 19.7, SaturatedFat 5.7, Cholesterol 290.5, Sodium 1885.7, Carbohydrate 6.1, Fiber 2.2, Sugar 1.5, Protein 27.6

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