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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, a nagoya speciality: miso-stewed udon noodles. It is one of my favorites. For mine, I am going to 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 recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. A Nagoya Speciality: Miso-Stewed Udon Noodles is something that I’ve loved my whole life.

To begin with this particular recipe, we must 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 that.

The ingredients needed to make A Nagoya Speciality: Miso-Stewed Udon Noodles:
  1. Get 1 portion Frozen udon noodles
  2. Take 1/3 Chicken thigh
  3. Get 1 Egg
  4. Prepare 1 Green onion or scallion
  5. Make ready 2 Shiitake mushrooms
  6. Prepare 1 Aburaage
  7. Make ready 3 slice Kamaboko
  8. Take 500 ml Strong bonito dashi stock
  9. Make ready 2 to 3 tablespoons Red miso (Hatcho miso is preferred)
  10. Prepare 1 tbsp Sake
  11. Get 1/2 tbsp Sugar
  12. Get 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. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!