Recipe: Tasty Udon Noodle Hot Pot

Recipe: Tasty Udon Noodle Hot Pot Delicious, fresh and tasty.

Udon Noodle Hot Pot. Nebeyaki Udon with lots toppings is one of the most popular udon recipes in Japan. This is a perfect noodle dish for those cold days. This hot pot recipe is easy for college students to make right in their dorm rooms.

Cook until the udon and kale are both tender.

Stir in the tofu and spring onions.

Udon is a type of thick wheat flour noodle commonly used in Japanese cuisines.

You can have Udon Noodle Hot Pot using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Udon Noodle Hot Pot

1. Prepare 1 1/5 of litres Dashi stock.

2. Prepare 1 of prawn tempura, squid tempura, etc. Filling ingredients of your choice.

3. It’s 100 ml of Kaeshi sauce (see below).

4. Prepare 3 of portions Udon noodles.

5. Prepare of Kaeshi Sauce.

6. You need 150 ml of Soy sauce.

7. Prepare 50 ml of Tamari soy sauce (I used tamari soy sauce for sashimi).

8. Prepare 70 ml of Mirin.

9. You need 5 grams of Bonito flakes.

10. Prepare 60 grams of Demerara sugar (if you want it on the sweet side, increase by 10 g).

Enjoyed in many ways, the noodles come with a white, thick, chewy yet soft texture.

Udon noodles are boiled in a pot of hot water.

Depending on the type of udon, the way it is served is different as well.

For instance, kake udon is served in a donburi bowl or a plate, while zaru udon is served in a woven basket to drain the water.

Udon Noodle Hot Pot step by step

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. Its 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!.

Udon is a thick Japanese strand noodle that can range in size, shape, and ingredients, but is most often served in soup.

Packaged, cooked udon noodles can often be added to hot broth or stir-fried directly from the package.

They will heat up and finish cooking in the pot or pan.

Udon noodles are typically served as a noodle soup in a hot broth, but they can also be served cold, with a dipping sauce.

Some of the more popular udon Lift noodles onto a chopstick inserted into the centerfold to lift.