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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, a nagoya speciality: miso-stewed udon noodles. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

A Nagoya Speciality: Miso-Stewed Udon Noodles is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. A Nagoya Speciality: Miso-Stewed Udon Noodles is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this 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 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. Prepare 1 Egg
  4. Take 1 Green onion or scallion
  5. Take 2 Shiitake mushrooms
  6. Take 1 Aburaage
  7. Take 3 slice Kamaboko
  8. Make ready 500 ml Strong bonito dashi stock
  9. Prepare 2 to 3 tablespoons Red miso (Hatcho miso is preferred)
  10. Prepare 1 tbsp Sake
  11. Make ready 1/2 tbsp Sugar
  12. Make ready 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 this up for this exceptional food a nagoya speciality: miso-stewed udon noodles recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!