Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato
Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, simmered udon noodle hot pot with melting cheese and tomato. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook simmered udon noodle hot pot with melting cheese and tomato using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato:
  1. Prepare 3 packs Udon noodles
  2. Prepare 1 Chicken breast meat (or thigh meat)
  3. Make ready 5 cm Daikon radish
  4. Prepare 5 cm Carrot
  5. Make ready 1 Onion (small)
  6. Prepare 1/4 Cabbage
  7. Get 1 stalk Japanese leek
  8. Get 1/2 pack Shimeji mushrooms
  9. Make ready 1 tbsp Olive oil
  10. Prepare 1 cube Soup stock cube
  11. Take 2 Bay leaves
  12. Get 1 can Canned crush tomatoes
  13. Prepare 50 ml Mentsuyu (3x concentrate)
  14. Take 500 ml Water
  15. Prepare 2 tbsp Pizza cheese
Instructions to make Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato:
  1. Cut the chicken and cabbage into bite-sized pieces. Cut the daikon radish and carrot into quarters, the slice thinly. Cut the onion into wedges. Slice the leek on the diagonal. Take the root end off the shimeji mushrooms and shred with your hands.
  2. Put the hot pot earthenware pot on medium heat with the olive oil. Add the chicken, carrot, daikon radish, onion and soup cube in that order, and stir fry.
  3. When the meat changes color, add the bay leaves, canned tomato, mentsuyu sauce and water, and bring to a boil.
  4. When it comes to a boil, remove the bay leaves and lower the heat. Add the udon noodles, cabbage, shimeji mushrooms and leek in that order, put on the lid and simmer.
  5. When the cabbage is tender, add the pizza cheese and replace the lid. It's done when the cheese has melted. Add some chopped parsley or dried parsley powder to taste.

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