Easiest Way to Make Appetizing Piping Hot Udon Noodle Hot Pot

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Piping Hot Udon Noodle Hot Pot. Great recipe for Piping Hot Udon Noodle Hot Pot. I always order udon noodle hot pot at restaurants. I wanted to have it at home, but since it seemed troublesome to make individual portions, I used a large pot to make everything at once.

Piping Hot Udon Noodle Hot Pot Top with cherry tomatoes and bean sprouts. Note: Thai fried shallots, oyster sauce, sambal oelek chili sauce, and udon noodles can be found in Asian specialty markets and in the Asian foods section of many well-stocked grocery stores. Gently disentangle the noodles while cooking, then drain well. You can have Piping Hot Udon Noodle Hot Pot using 20 ingredients and 8 steps. Here is how you cook that.

Ingredients of Piping Hot Udon Noodle Hot Pot

  1. You need 3 of servings Cooked udon noodles.
  2. You need 3 of Shrimp tempura (store-bought).
  3. Prepare 9 slice of Kamaboko.
  4. Prepare 3 of Dried shiitake mushroom.
  5. You need 3 slice of Datemaki tamago.
  6. Prepare 2 of bunches Spinach.
  7. Prepare 1 of Japanese leek.
  8. It’s 3 of pieces Cooked bamboo shoots in brine.
  9. Prepare 6 of Fu.
  10. It’s 3 of Eggs.
  11. It’s 1500 ml of Water.
  12. It’s 150 ml of Soy sauce.
  13. Prepare 75 grams of Sugar.
  14. Prepare 4 tbsp of Mirin.
  15. You need 3 tbsp of Sake.
  16. It’s 3 tbsp of Bonito-based dashi stock granules.
  17. It’s 1 1/2 tbsp of Kombu-based dashi stock granules.
  18. You need 1 tbsp of ★Soy sauce.
  19. It’s 2 tbsp of ★Sugar.
  20. It’s 1 of ★Soaking liquid from shiitake mushrooms.

Place all the prepared sukiyaki ingredients on a large serving plate. This hearty udon soup is one of the most popular, classic Japanese noodle dishes. A super simple one-pot chicken udon soup that guarantees maximum satisfaction with beautifully seared. A hot Shake off a bit of the excess oil and place the prawns on a cooling rack.

Piping Hot Udon Noodle Hot Pot instructions

  1. Dip the wheat gluten in water and firmly squeeze to drain the excess water..
  2. Rehydrate the mushrooms..
  3. Place the shiitake, bamboo, and wheat gluten in a pot. Add a bit of the liquid used to soak the mushrooms, then add the ★ ingredients..
  4. Boil the spinach, rinse with cold water, wring out excess water, then cut into 5cm lengths..
  5. Cut the leek diagonally into 1cm pieces..
  6. Put all of the water and ingredients in an earthenware pot and bring to a boil. Once it boils, add the udon..
  7. Once it comes to a boil again, turn off the heat, add the other ingredients, break an egg into the pot, then cover with a lid..
  8. Let sit for 5 minutes (or to desired finish) and it's done..

Drop the frozen udon noodles into a large pot of boiling water. For the udon noodle pot: Bring a large pot of lightly salted water to a rolling boil over high heat. In a large pot, bring the stock, vinegar, soy sauce, sesame oil, and ginger to a boil. Reduce to a simmer and add the mushrooms. Let them gently boil for five minutes.

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