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How to Make Nabeyaki Udon (Recipe) 鍋焼きうどんの作り方（レシピ）

Tender udon noodle served in savory dashi soup, topped with chicken, carrots, shrimp tempura, kamaboko, and mushrooms.

For the complete recipe with step-by-step pictures :: http://www.justonecookbook.com/nabeyaki-udon

Ingredients:

4 dried shiitake mushrooms
Warm water
1 stalk spinach, rinsed
1″ (3 cm) carrot
1 package kamaboko (but you will only need a few slices)
1/3 package (1 oz/28 g) shimeji mushrooms, bottom 1/2″ trimmed
6″ (15 cm) naga negi/Tokyo negi (use white part) (or leeks, green onions/scallions)
1 chicken thigh
2 packages udon (I like sanuki udon)
2 eggs
2 stalks mitsuba (optional)
2 Shrimp Tempuras (see below for instructions)
Shichimi togarashi (Japanese seven spice) (optional)

For Udon Soup
3 cups (720 ml) dashi (recipe: http://www.justonecookbook.com/how-to-make-dashi/)
Dashi from dried shiitake mushrooms (see instructions)
2 Tbsp. mirin
1 1/2 Tbsp. soy sauce
1 tsp. salt

For Shrimp Tempura
2 large shrimp
25 g (0.9 oz) tempura batter mix
40 ml (about 3 Tbsp.) cold water
Potato/corn starch for dusting

【出典】YouTubeチャンネル『Namiko Chen』

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