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We hope you got benefit from reading it, now let’s go back to a nagoya speciality: miso-stewed udon noodles recipe. To cook a nagoya speciality: miso-stewed udon noodles you need 12 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook A Nagoya Speciality: Miso-Stewed Udon Noodles:
- Take 1 portion Frozen udon noodles
- Provide 1⁄3 Chicken thigh
- Get 1 Egg
- Get 1 Green onion or scallion
- Provide 2 Shiitake mushrooms
- Prepare 1 Aburaage
- Get 3 slice Kamaboko
- Take 500 ml Strong bonito dashi stock
- Use 2 to 3 tablespoons Red miso (Hatcho miso is preferred)
- Use 1 tbsp Sake
- Prepare 1⁄2 tbsp Sugar
- Use 1 Ichimi spice or shichimi spice
Steps to make A Nagoya Speciality: Miso-Stewed Udon Noodles:
- 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.
- 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.
- 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.
Aichi Prefecture's largest city, Nagoya, has a famous yet traditional dish called miso-stewed udon (udon cooked in a broth containing miso paste). There in Nagoya, there is a long-established restaurant called Yamamotoya (Ookute branch) that started to serve Muslim friendly miso-stewed udon (miso nikomi udon)! Photo about Nagoya specialty dish miso stewed udon on a black table. I wanted to enjoy stewed udon noodles with miso at home. Adjust the quantity of dashi stock according to the size of your clay pot.
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