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Practical Way to Producing Perfect Udon Noodle Hot Pot

Hoping to eat Udon Noodle Hot Pot a 5-star restaurant's, but for some causes are not able to go to restaurants. This page gonna help you with useful procedures on producing a Udon Noodle Hot Pot like a famous chef made.

Udon Noodle Hot Pot

We hope you got insight from reading it, now let's go back to udon noodle hot pot recipe. To make udon noodle hot pot you only need 10 ingredients and 4 steps. Here is how you do that.

To make an extraordinary Udon Noodle Hot Pot, below are the ingridients needed:

  1. Take 1 1/5 of litres Dashi stock.
  2. Use 1 of prawn tempura, squid tempura, etc. Filling ingredients of your choice.
  3. You need 100 ml of Kaeshi sauce (see below).
  4. Take 3 of portions Udon noodles.
  5. Get of Kaeshi Sauce.
  6. You need 150 ml of Soy sauce.
  7. Use 50 ml of Tamari soy sauce (I used tamari soy sauce for sashimi).
  8. Prepare 70 ml of Mirin.
  9. Take 5 grams of Bonito flakes.
  10. Use 60 grams of Demerara sugar (if you want it on the sweet side, increase by 10 g).

After readying the ingridients, now you are ready to cook your tasty Udon Noodle Hot Pot by following the procedures below:

  1. Add the mirin to a pot and boil to evaporate the alcohol. Add the sugar and dissolve. Add the 2 kinds of soy sauce and bring to the boil. Add the bonito flakes, turn off the heat, and stir..
  2. Strain to remove the bonito flakes, and your kaeshi sauce is finished. (Alternatively, you can put the bonito flakes in a tea strainer and remove it once the mixture is done)..
  3. Pour the dashi stock and kaeshi sauce into an earthenware pot and heat until simmering. Add the filling ingredients, starting with ingredients that will take longest to cook, such as root vegetables. When they become slightly tender, add the udon noodles and other ingredients..
  4. It's ready to eat once everything is cooked to your liking! I used spinich, but boiled it in advance and only added it at the end to simmer for a very short amount of time. Otherwise, it might have colored the whole-hot pot green!.

For the shiitake, Nobuko removed the stems and cut the caps in half. Drain the udon in a colander and rinse with cold water to stop the cooking. Nabeyaki Udon (鍋焼きうどん) is a hot udon noodle soup traditionally served in individual donabe (earthenware pot) or iron pots. Besides udon noodles, the soup usually includes chicken, kamaboko (fish cake), mushrooms, and vegetables such as spinach, long green onion (Negi), and carrot. Udon-suki, as you'd expect from the name, centers on udon noodles, which, in Takegami's case are fresh, toothsome and handmade.

Recipe : Udon Noodle Hot Pot

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