Erik's Nabeyaki Udon

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Erik's Nabeyaki Udon calories by ingredient


Introduction

Savory and with extra veggies Savory and with extra veggies
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, roasted
    sesame seeds (optional)
    ichimi togarashi (optional)

Tips

make sure to not cook the eggs all the way through.


Directions

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.