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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, a nagoya speciality: miso-stewed udon noodles. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

A Nagoya Speciality: Miso-Stewed Udon Noodles is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. A Nagoya Speciality: Miso-Stewed Udon Noodles is something that I’ve loved my entire life.

To begin with this particular 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. Take 1 portion Frozen udon noodles
  2. Prepare 1/3 Chicken thigh
  3. Prepare 1 Egg
  4. Take 1 Green onion or scallion
  5. Prepare 2 Shiitake mushrooms
  6. Get 1 Aburaage
  7. Get 3 slice Kamaboko
  8. Take 500 ml Strong bonito dashi stock
  9. Prepare 2 to 3 tablespoons Red miso (Hatcho miso is preferred)
  10. Take 1 tbsp Sake
  11. Prepare 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 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 is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!