Erik's Nabeyaki Udon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 serving Udon 3 oz Spinach - Dole Baby Spinach 3 cup dashi broth (by THISPERISCOPE) 3 tbsp Kikkoman Soy Sauce 1.5 tbsp Mirin, Kikkoman manjo aji mirin sweet cookiing rice seasoning (by CEBAILEY1965) 0.5 tsp salt (optional)1 clove Garlic 2 tsp Ginger Root 1 large (7-1/4" to 8-1/2" long) Carrots, raw 1 leek Leeks 2 large Egg, fresh, whole, raw 8 ounces Chicken Breast (cooked), no skin, roastedsesame seeds (optional)ichimi togarashi (optional)
Parboil spinach and drain and squeeze into blocks. mix seasonings together in pot. Add garlic, ginger, carrots, and leek slices and bring to boil over medium. Once boiling, add sliced chicken and simmer about 5 minutes, until just done. Add udon noodles and stir lightly to break up. Put spinach bundles on top and simmer 3 min. Gently crack eggs whole into pot and DO NOT STIR. Cover pot with lid and simmer 3 more min. Turn off the heat and allow to sit while getting bowls and chopsticks, then carefully ladle into 2 deep bowls. Serve with sesame seeds and ichigi togarashi.
Serving Size: makes 2 big bowls
Number of Servings: 2
Recipe submitted by SparkPeople user NOTAROUND.
Serving Size: makes 2 big bowls
Number of Servings: 2
Recipe submitted by SparkPeople user NOTAROUND.
Nutritional Info Amount Per Serving
- Calories: 582.8
- Total Fat: 9.0 g
- Cholesterol: 256.2 mg
- Sodium: 1,962.4 mg
- Total Carbs: 71.7 g
- Dietary Fiber: 4.9 g
- Protein: 45.7 g
Member Reviews