Hey everyone, hope you are 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 food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for A Nagoya Speciality: Miso-Stewed Udon Noodles. 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. Red miso is strong so combine with strong dashi stock.
A Nagoya Speciality: Miso-Stewed Udon Noodles is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. A Nagoya Speciality: Miso-Stewed Udon Noodles is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Get 1 portion Frozen udon noodles
- Prepare 1/3 Chicken thigh
- Get 1 Egg
- Take 1 Green onion or scallion
- Prepare 2 Shiitake mushrooms
- Take 1 Aburaage
- Get 3 slice Kamaboko
- Take 500 ml Strong bonito dashi stock
- Get 2 to 3 tablespoons Red miso (Hatcho miso is preferred)
- Get 1 tbsp Sake
- Make ready 1/2 tbsp Sugar
- Take 1 Ichimi spice or shichimi spice
A soup made from Hatcho Miso, red Miso from Okazaki in Aichi Prefecture. 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)! Miso nikomi udon is exactly what it sounds like, udon noodles cooked in a miso broth, along with a variety of delicious ingredients.
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.
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)! Miso nikomi udon is exactly what it sounds like, udon noodles cooked in a miso broth, along with a variety of delicious ingredients. The most famous, or at least the most-recommended-to-tourists, udon chain in Nagoya is a place called Yamamotoya Honten. A Nagoya Speciality: Miso-Stewed Udon Noodles portion Frozen udon noodles • Chicken thigh • Egg • Green onion or scallion • Shiitake mushrooms • Aburaage • Kamaboko • Strong bonito dashi stock We are making a local specialty Miso Nikomi Udon, which is a must-taste dish when visiting Nagoya, in the Aichi Prefecture. Coat the well-seasoned udon with the egg.
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