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

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, a nagoya speciality: miso-stewed udon noodles. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

A Nagoya Speciality: Miso-Stewed Udon Noodles is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. A Nagoya Speciality: Miso-Stewed Udon Noodles is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin 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 it.

The ingredients needed to make A Nagoya Speciality: Miso-Stewed Udon Noodles:
  1. Prepare 1 portion Frozen udon noodles
  2. Take 1/3 Chicken thigh
  3. Prepare 1 Egg
  4. Get 1 Green onion or scallion
  5. Get 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. Take 1/2 tbsp Sugar
  12. Take 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 it up for this exceptional food a nagoya speciality: miso-stewed udon noodles recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!