Egg Drop And Crab Nabeyaki Udon Recipes

NABEYAKI UDON SOUP WITH CHICKEN, SPINACH, AND MUSHROOMS

Steps:

• Place sardines or kombu in a large Dutch oven or donabe, fill with 6 cups water, and set aside at least 15 minutes or up to 1 hour.
• Meanwhile, cook spinach in a medium pot of boiling salted water until just cooked through, about 1 minute. Using a slotted spoon, transfer to paper towels. Gently squeeze water from spinach, then transfer to a cutting board and cut into 2" slices. Transfer to a plate. Return liquid to a boil, add snow peas, and cook until just cooked through, about 1 minute. Drain and transfer to plate with spinach. Wipe out pot and reserve.
• Bring sardine liquid to a simmer over medium-high heat. Using slotted spoon, discard sardines, then reduce heat to medium. Add chicken and simmer until cooked through, about 5 minutes. Add mushrooms, tofu (if using), soy sauce, mirin, and remaining 3/4 tsp. salt. Cook, stirring, until mushrooms are tender, 3-5 minutes.
• Meanwhile, cook udon in reserved pot 2 minutes less than package directions.
• Bring chicken mixture to a simmer. Drain noodles and add immediately to pot. Add spinach, snow peas, scallions, and fish cake (if using), arranging each into sections and leaving an opening for egg.
• Gently beat eggs in a small bowl with a whisk or chopsticks. Pour into broth and cook until just set, about 2 minutes.
• Serve soup immediately in pot tableside, portioning into individual bowls.

JAPANESE NABEYAKI UDON SOUP

Steps:

• Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
• Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.

EGG DROP AND CRAB NABEYAKI UDON

Steps:

• Place a large pot of water over high heat and bring to a boil. Add the udon noodles and cook, following package instructions. Drain well and set aside.
• Divide the broth among 4 clay pots and heat over medium-high heat. Bring the broth to a boil, then decrease the heat and simmer.
• To each clay pot, add one-fourth of the cooked noodles and simmer for 30 seconds. Add one-fourth of the crabmeat and peas and pour 1 beaten egg over the top. Immediately turn off the heat (the broth will continue boiling) and garnish with the obha leaves, yuzu, and mitsuba leaves.
• Carefully remove the clay pots from the stove top and set on heat-resistant plates. Serve immediately.