Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, simmered udon noodle hot pot with melting cheese and tomato. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato is something which I have loved my entire life. They’re nice and they look wonderful.
How to Make Nabeyaki Udon Noodles (Udon Hot Pot Recipe with Shrimp Tempura) Nebeyaki Udon with lots toppings is one of the most popular udon recipes in Japan. This is a perfect noodle dish for those cold days.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook simmered udon noodle hot pot with melting cheese and tomato using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato:
- Get 3 packs Udon noodles
- Make ready 1 Chicken breast meat (or thigh meat)
- Make ready 5 cm Daikon radish
- Prepare 5 cm Carrot
- Prepare 1 Onion (small)
- Get 1/4 Cabbage
- Get 1 stalk Japanese leek
- Prepare 1/2 pack Shimeji mushrooms
- Prepare 1 tbsp Olive oil
- Take 1 cube Soup stock cube
- Prepare 2 Bay leaves
- Get 1 can Canned crush tomatoes
- Take 50 ml Mentsuyu (3x concentrate)
- Get 500 ml Water
- Prepare 2 tbsp Pizza cheese
This Japanese udon noodle soup with kimchi-miso broth is made with mushrooms and tofu. Top with roasted, peeled tomato halves, if desired. Bring a large pot of lightly salted water to a boil. Udon noodle recipe is from his cookbook, Mastering the Art of Japanese Home Cooking.
Instructions to make Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato:
- Cut the chicken and cabbage into bite-sized pieces. Cut the daikon radish and carrot into quarters, the slice thinly. Cut the onion into wedges. Slice the leek on the diagonal. Take the root end off the shimeji mushrooms and shred with your hands.
- Put the hot pot earthenware pot on medium heat with the olive oil. Add the chicken, carrot, daikon radish, onion and soup cube in that order, and stir fry.
- When the meat changes color, add the bay leaves, canned tomato, mentsuyu sauce and water, and bring to a boil.
- When it comes to a boil, remove the bay leaves and lower the heat. Add the udon noodles, cabbage, shimeji mushrooms and leek in that order, put on the lid and simmer.
- When the cabbage is tender, add the pizza cheese and replace the lid. It's done when the cheese has melted. Add some chopped parsley or dried parsley powder to taste.
Perfectly soft and chewy noodles with a smooth texture. Return stock to high heat and bring to the simmer, add soy sauce, ginger and sesame oil to taste, then ladle over noodles. Top with tofu, spring onion and daikon, season to taste with shichimi togarashi and. Simmer for a minute, add the water and pour over the shin. In a metal pot, saute onion, garlic and ginger in canola oil until fragrant.
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