Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Nabeyaki Udon
Udon simmered and served in its own small clay pot with prawn tempura, a soft egg, fish cake and greens — a bubbling one-pot winter warmer.
Pinagmulan
Recipe ni Japanese home kitchens · 🏠 Home cook
Japanese · Nabeyaki udon / 鍋焼きうどん — Nabeyaki udon is udon simmered and served in an individual pot (nabe) with toppings such as prawn tempura, egg, kamaboko and vegetables — a warming winter dish long popular in Matsuyama and across Japan.
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Panoorin habang niluluto · 3 na video
⏱ 30 min🍽 2 na serving🔥 520 kcal🇯🇵 Japan
PescatarianWalang gatas
Mga hakbang
Season the dashi with light soy and mirin to make a gentle broth.
Bring the broth to a simmer in a small individual clay or metal pot (one per person).
Add the udon and sliced shiitake and simmer until the noodles are hot.
Arrange kamaboko, spinach and scallion around the pot.
Crack an egg into the middle and let it poach softly in the bubbling broth.
Set the prawn tempura on top at the last moment and bring the whole pot, still bubbling, to the table.
💡 Mga tip
- Cook and serve in the same small pot so it arrives at the table piping hot.
- Add the tempura right at the end so it stays crisp above the broth.
- Leave the yolk runny — it enriches the broth as you stir it in.
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