Lẩu Mì Nabeyaki Udon Nhật Bản

Hướng dẫn chế biến lẩu mì nabeyaki udon nhật bản. Món ăn thích hợp vào những mùa lạnh, nhiều ra và giàu chất dinh dưỡng
Prep time: Cook time: 30 mins      Total time: 1 hour
Author: Namiko Chen
Serves: Serves 2
  • 4 dried shiitake mushrooms
  • Warm water
  • 1 stalk spinach, rinsed
  • 1” (3 cm) carrot
  • 1 package kamaboko fish cake (but you will only need a few slices)
  • ⅓ package (1 oz/28 g) shimeji mushrooms, bottom ½” trimmed
  • 6” (15 cm) negi (use white part) (or leeks + green onions/scallions)
  • 1 chicken thigh
  • 2 packages udon (I like sanuki udon)
  • 2 eggs
  • 2 stalks mitsuba (optional)
  • 2 Shrimp Tempuras (see below for instructions)
  • Shichimi togarashi (Japanese seven spice) (optional)
For Udon Soup
  • 3 cups (720 ml) dashi
  • Dashi from dried shiitake mushrooms (see instructions)
  • 2 Tbsp. mirin
  • 1½ Tbsp. soy sauce
  • 1 tsp. salt
For Shrimp Tempura
  • 2 large shrimp
  • 25 g (0.9 oz) tempura batter mix
  • 40 ml (about 3 Tbsp.) cold water
  • Potato/corn starch for dusting
    Nabeyaki Udon Ingredients
  1. Soak dried shiitake mushrooms in warm water to rehydrate for 15 minutes. You need just enough water to cover the mushrooms, and place a smaller bowl on top to keep the mushrooms submerged under water.
    Nabeyaki Udon 1
  2. Squeeze the excess water out of mushrooms. Cut off the stems if there are any and score a cross on top. Keep the leftover soaking liquid (dashi) for udon soup. Strain the dashi through a mesh strainer to remove any grit or impurities before using.
    Nabeyaki Udon 2
  3. In lightly salted boiling water, blanch the spinach starting from the stem side for 1 minute.
    Nabeyaki Udon 3
  4. Soak the spinach in iced water to prevent overcooking. Squeeze water out and cut into 1 ½” (4 cm) pieces.
    Nabeyaki Udon 4
  5. Slice the carrot. Optionally you can cut out the carrot into a flower shape with a vegetable cutter.
    Nabeyaki Udon 5
  6. Cut kamaboko into thinly slices and break shimeji mushrooms into small pieces.
    Nabeyaki Udon 6
  7. Slice naga negi diagonally and cut the chicken into 1” (2.5 cm) pieces.
    Nabeyaki Udon 7
  8. To make udon soup, combine dashi soup and dashi from dried shiitake mushrooms in a small saucepan. Bring it to a boil over medium high heat.
    Nabeyaki Udon 8
  9. Once boiling, add mirin, soy sauce, and salt. When boiling again, turn off the heat and set aside.
    Nabeyaki Udon 9
  10. To make shrimp tempura, first we prepare shrimp. Follow this instruction to clean the shrimp and make them straight.
    Nabeyaki Udon 10
  11. To make shrimp tempura, click here for the complete instructions, from how to make tempura batter and to deep fry. For today’s recipe, I used tempura batter mix. Simply combine tempura batter mix and cold water.
    Nabeyaki Udon 11
  12. Cook udon in a boiling water. Once the noodles are separated, take them out and soak in ice water to prevent from cooking further. Drain and set aside.
    Nabeyaki Udon 12
  13. Divide ingredients (except for egg, spinach, and mitsuba) into two individual earthen donabe clay pots (or use any big pot).
    Nabeyaki Udon 13
  14. Add udon soup and cover with the lid. Bring the soup to a boil over medium high heat. When it comes to a boil, leave the lid slightly open to let some steam out, or it will overflow. Lower the heat and simmer to cook until the chicken is cooked through.
    Nabeyaki Udon 14
  15. Add an egg, spinach and mitsuba and cover to cook until the egg is done to your liking.
    Nabeyaki Udon 15
  16. Add shrimp tempura on top and serve. Sprinkle shichimi togarashi (Japanese seven spice) if you like the soup spicy.
    Nabeyaki Udon 16


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