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NABEYAKI-UDON (UDON IN A CROCK)
Ingredients:
Boiled noodles 4 servings
Tempura shrimps 4 pc
Kamaboko 50 g
Shiitake mushrooms 4 pc
Eggs 4 pc
Shungiku (kind of chrysanthemum) 100 g
Broth for noodles
Broth 1500 ml
Light soy sauce 6 tbsp
Sugar 2 tsp
Mirin 2 tbsp
Salt 2/3 tsp
A little of shichimitogarashi
Preparation:
1. Prepare all ingredients. Slice thinly kamaboko and boiled shiitake mushrooms.
2. Mix ingredients of broth and bring them to boil.
3. Wash lightly boiled noodles and remove water.
4. Put one portion of noodles, tempura shrimps, kamaboko, shiitake mushroom into a crock and pour with broth.
5. Boil for 5 minutes on a medium fire, then pour an egg in it. Add shungiku and switch off the fire. Close the crock with a lid to stew it. Add red pepper to your taste.
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