|
Measure Spoon |
|
Tablespoon |
15mL |
|
Teaspoon |
5mL |
|
Cup |
200mL |
|
 |
|
<Ingredients> |
|
Recipe's condiments |
Udon noodle |
|
Tempura |
Spinach |
Hakusai
(Chinese Napa) |
Kamaboko
(Fish cake) |
|
Chicken thighs |
Dried Shiitake |
|
Green onion |
|
|
|
Udon is a Japanese Noodle made from wheat flour.
Nabeyaki Udon is a sort of udon menu.
It is served in an earthenware pot or metal pot. The most
common ingredients are tempura shrimp, chicken, kamaboko, hakusai and
egg. It is very popular menu in the winter. |
|
Recipe & Recipe's
condiments |
|
14 |
Dashi
jiru
[?] |
|
1.5 |
Soy sauce-Usukuchi
[?] |
|
0.5 |
Sake
[?] |
|
0.25 |
Hon-Mirin
[?] |
 |
Make a Tempura.
(How to make a Tempura) |
 |
Soak the dry Shiitake in water.
Chicken and other vegetables are cut in small size. |
 |
Boil the spinach for a minute and cool in
water and drain well.
At the same time, boil hot water in
another
pot. |
 |
Put Udon-noodle into the boiling water.
Boil the Udon-noodle until Udon-noodle is cooked and drained. |
 |
Mix all the Recipe's
condiments in a bowl. |
 |
Pour soup into the earthenware pot and heat it up. |
 |
Add chicken, Udon-noodle, vegetables,
kamaboko and egg in the soup.
Simmer until chicken and vegetables are cooked. |
|
|
|
|
 |
If you use frozen Udon-noodles, you don't need to do Step 4. |
|
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|
