Nabeyaki Udon
Apr. 7th, 2021 09:57 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
totientI have a good source of udon now, and I had a bunch of veggies to use up, and I've started stocking more Asian pantry goods than before. So I made this:
Put up a kettle with 4+ cups of water. While it is boiling, boil
2 large (not jumbo) eggs
for 6 minutes and 20 seconds, starting the eggs after the water is hot and quenching in an ice bath when they are done. Once they've cooled, peel them but don't cut yet. Or use duck eggs for additional awesome, 7 minutes and 45 seconds for those.
In a 3 quart saute pan, combine:
3 cups hot water, plus extra if you are using ingredients like dried mushrooms that will absorb the broth. A mix of water and vegetable broth is even better.
1T hondashi powder (I have kombu, but making fresh dashi is a production)
1T red miso
1T sweet vermouth (or mirin if you've got that, but sweet vermouth is quite acceptable)
1T rice vinegar (I had white but black might have been more interesting)
3T tamari
1T grated fresh ginger
and heat until it reaches a simmer. Add, allowing to come back to temp after each one:
1 small carrot, grated
150g (5 large or 10 small) frozen fish balls (or some other protein; chicken is traditional and 7-8 oz of tofu also works)
4 oz fresh shiitake (I had sliced, but whole is good too). Dried mushrooms will do in a pinch; use 1 oz, put them in before the protein, and simmer for a while to reconstitute.
250g of good udon, still frozen
handful of bean sprouts (this won't need to come back up to temp)
1# baby bok choy -- this will seem like way too much. Cut or tear into 1" pieces. Or you could use spinach; again you want quite a lot.
cover so that the bok choy will steam. As soon as it has, pour into two bowls, add and slice egg, garnish with
a bit of chopped scallion
and serve immediately.
Put up a kettle with 4+ cups of water. While it is boiling, boil
2 large (not jumbo) eggs
for 6 minutes and 20 seconds, starting the eggs after the water is hot and quenching in an ice bath when they are done. Once they've cooled, peel them but don't cut yet. Or use duck eggs for additional awesome, 7 minutes and 45 seconds for those.
In a 3 quart saute pan, combine:
3 cups hot water, plus extra if you are using ingredients like dried mushrooms that will absorb the broth. A mix of water and vegetable broth is even better.
1T hondashi powder (I have kombu, but making fresh dashi is a production)
1T red miso
1T sweet vermouth (or mirin if you've got that, but sweet vermouth is quite acceptable)
1T rice vinegar (I had white but black might have been more interesting)
3T tamari
1T grated fresh ginger
and heat until it reaches a simmer. Add, allowing to come back to temp after each one:
1 small carrot, grated
150g (5 large or 10 small) frozen fish balls (or some other protein; chicken is traditional and 7-8 oz of tofu also works)
4 oz fresh shiitake (I had sliced, but whole is good too). Dried mushrooms will do in a pinch; use 1 oz, put them in before the protein, and simmer for a while to reconstitute.
250g of good udon, still frozen
handful of bean sprouts (this won't need to come back up to temp)
1# baby bok choy -- this will seem like way too much. Cut or tear into 1" pieces. Or you could use spinach; again you want quite a lot.
cover so that the bok choy will steam. As soon as it has, pour into two bowls, add and slice egg, garnish with
a bit of chopped scallion
and serve immediately.
