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

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, a nagoya speciality: miso-stewed udon noodles. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

A Nagoya Speciality: Miso-Stewed Udon Noodles is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. A Nagoya Speciality: Miso-Stewed Udon Noodles is something that I’ve loved my whole life.

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

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. Take 1 Egg
  4. Prepare 1 Green onion or scallion
  5. Prepare 2 Shiitake mushrooms
  6. Make ready 1 Aburaage
  7. Take 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. Take 1/2 tbsp Sugar
  12. Make ready 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 reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!