Delicious Recipe Of Japenese Noodles

Recipe for Japenese noodle

Recipe for Japenese noodle Japanese noodles are primarily of three types and they are ramen, soba and udon noodles. Among them, udon noodles are normally served in a soup. Various toppings like chicken, shrimp, kamaboko (rice cake) or eggs are often used in udon noodle recipes.

There are many kinds of udon noodle recipes, but among them nabeyaki udon noodle recipe is one of the most popular udon dishes. Although the recipe requires quite a bit of preparations, the final results that you will get are definitely worth all the efforts. Nabeyaki udon noodle is a very healthy and comforting dish, which is simply perfect for cold winter nights.

Difficulty Level: Easy
Servings Per Recipe: 4
Time Required For Preparation: 40-45 minutes
Time Required For Cooking: 10-15 minutes

Required Appliances

1 frying pan
1 large pot
1 colander
1 wire strainer
1 earthen pot
1 stirring spoon
1 knife
1-2 shiitake papers
Paper towels

Required Ingredients

20 ounces of fresh or dried udon noodles
8 tiger shrimps, peeled and deveined
100 grams of chicken, skinless and boneless
4 teaspoons of katakuri starch
12 fresh shiitake mushrooms
1 whole kamaboko, sliced
3-4 tablespoons of dashi
1/4th cup of soy sauce
8 sprigs of fresh mitsuba, chopped
2 small yuzu peels
4 eggs
½ cup of soy sauce
120 grams of tempura flour
6 tablespoons of white-granulated sugar
2 teaspoons of tempura flour
½ cup of mirin
200 ml. of cold water
2-3 Welsh onions
Salt, to taste

Method Of Cooking

1. First, take the Welsh onions, yuzu and the mitsuba sprigs. Rinse them thoroughly under running water and then shake them to discard the excess dripping water from them. Next, place the mitsuba sprigs on your chopping board and chop them into 1-inch sized pieces.

Follow that by cutting out two small pieces of yuzu peel and by slicing the Welsh onions diagonally. Finally, take the kamaboko and remove it from the packet. Then glide the back of your knife through the base of the kamaboko to detach it from its wooden base. Once done, slice the kamaboko into thin slices.

2. Once everything is done, put the shiitake mushrooms into an air tight container and pour enough water over them to completely cover them with water. Place a weight or heavy dish over the mushrooms to keep them submerged and then put the lid on the container.

Insert the container into the refrigerator and let the mushrooms stay there overnight or until the stems of the mushrooms become very soft. Once that happens, take out the mushrooms from the refrigerator and then squeeze them to discard the soaked up water from them. Cut off the stems of the mushrooms and then slice the top parts of the mushroom caps to form a criss-cross.

3. Slice all the mushrooms in the same way and then put them into a pot. Pour the liquid over the mushrooms and then place the pot on the stove. Light up the flame and set it on medium high. Wait until the liquid comes to a boil and once the liquid boils for 1 minute, skim off any foam from its surface.

Then turn down the flame and put a shiitake paper over the mushrooms. Put a lid on the pot and simmer the mushrooms in the liquid for 20-25 minutes. Once the time elapses, remove the lid from the pot and pick up the shiitake paper from a corner.

4. Pour the sugar over the mushrooms and stir the mixture slightly to combine. Then place back the paper over the mushrooms and replace the lid on the pot to cook the mushrooms for an additional 7-8 minutes. Once done, uncover the pot and then remove the paper once again.

Pour the soy sauce over the mushrooms and adjust the paper to cover the mushrooms with it. Place back the lid on the pot and let the mushrooms simmer until almost the entire cooking liquid is evaporated. Once done, turn off the flame and remove the shiitake paper from the pot. Put back the lid on the pot and let the shiitake mushrooms soak-in the liquid until they are completely cooled.

5. Next, take out the tiger shrimps from the refrigerator and let them thaw in water for 30-40 minutes. Once the time elapses, peel the shrimps and then devein them. Retain the tail of the shrimps if you like.

Then put the peeled shrimps in a bowl and sprinkle some salt over them. Massage the shrimps with the salt and then add the katakuri starch. Massage the shrimps with the starch and then add a few teaspoons of water to make a paste of the katakuri starch.

6. Toss and coat the shrimps very nicely with the katakuri starch solution and then rinse them with cold water. Then take the shrimps and pat dry them with paper towels. Then slit their stomach 3-4 times diagonally.

Push the back of the shrimps with your fingers to straighten them and then set them aside. Next, take a bowl and put some cold water in it. Add the tempura flour to the cold water and then stir the mixture to get a smooth paste. Once done take a frying pan and place it on the stove. Light up the flame and set it on medium.

7. Fill up the frying pan with 4-5 cups of oil and then let the oil become piping hot. While the oil is heating up, take the shrimps and season them with sat. Then sprinkle some of the retained tempura flour over the shrimps and then dip the shrimps in the tempura flour batter. Once done, drop the batter coated shrimps into the hot oil and fry them until they turn golden in color. Drizzle a little batter over the shrimps while frying them and try to stick the bits of batter with the shrimps.

8. While the shrimps are frying, fill a pot halfway up with water and place it on the stove. Light up the flame and adjust it to set it on high. Then add a pinch of salt and the noodles into the boiling water. Stir the noodles to loosen them up and then cook them for 30 seconds.

Once done, strain out the noodles with a wire sieve or drain away the water by tipping the noodles into a colander. Once the entire water is drained, transfer the noodles into a pot of ice-cold water to stop the cooking process.

9. Let the noodles sit in the ice cold water for 10 seconds and then strain them out. Next, take an earthen pot and fill it up with 4 cups of water. Add the mirin, soy sauce and the dashi to the water and stir the mixture to combine everything nicely. Turn on the flame and set it on medium.

Then put the cooked noodles into the stock and top them with the kamaboko slices, Welsh onion slices, chicken pieces and the shiitake mushrooms. Once the mixture comes to a boil, add the mitsuba and the yuzu peels and then drop the 4 eggs one by one into the pot. Boil the mixture for 2-3 minutes and then serve the warm noodles in individual serving bowls.