A Nagoya Speciality: Miso-Stewed Udon Noodles
A Nagoya Speciality: Miso-Stewed Udon Noodles

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, a nagoya speciality: miso-stewed udon noodles. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

A Nagoya Speciality: Miso-Stewed Udon Noodles is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. A Nagoya Speciality: Miso-Stewed Udon Noodles is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook a nagoya speciality: miso-stewed udon noodles using 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make A Nagoya Speciality: Miso-Stewed Udon Noodles:
  1. Get 1 portion Frozen udon noodles
  2. Make ready 1/3 Chicken thigh
  3. Prepare 1 Egg
  4. Get 1 Green onion or scallion
  5. Make ready 2 Shiitake mushrooms
  6. Take 1 Aburaage
  7. Prepare 3 slice Kamaboko
  8. Prepare 500 ml Strong bonito dashi stock
  9. Get 2 to 3 tablespoons Red miso (Hatcho miso is preferred)
  10. Get 1 tbsp Sake
  11. Make ready 1/2 tbsp Sugar
  12. Take 1 Ichimi spice or shichimi spice
Instructions to make A Nagoya Speciality: Miso-Stewed Udon Noodles:
  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.
  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.
  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.

So that is going to wrap it up for this special food a nagoya speciality: miso-stewed udon noodles recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!