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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, a nagoya speciality: miso-stewed udon noodles. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

A Nagoya Speciality: Miso-Stewed Udon Noodles is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. A Nagoya Speciality: Miso-Stewed Udon Noodles is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first 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. Prepare 1/3 Chicken thigh
  3. Get 1 Egg
  4. Make ready 1 Green onion or scallion
  5. Make ready 2 Shiitake mushrooms
  6. Prepare 1 Aburaage
  7. Prepare 3 slice Kamaboko
  8. Get 500 ml Strong bonito dashi stock
  9. Get 2 to 3 tablespoons Red miso (Hatcho miso is preferred)
  10. Make ready 1 tbsp Sake
  11. Get 1/2 tbsp Sugar
  12. Prepare 1 Ichimi spice or shichimi spice
Steps 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’s going to wrap this up for this exceptional food a nagoya speciality: miso-stewed udon noodles recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!