Sukiyaki-style Udon Noodles
A hot pot recipe. Simmer the udon in a big pot with vegetables and meat. Great for cold weather.
Photographed by Osamu Enomoto
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 servings frozen udon (400 g)
- 6 shiitake mushrooms (90 g)
- 2 bags enoki mushrooms (200 g)
- 1/2 chicken breast (100 g)
- 4 shrimp (100 g)
- 20 g mitsuba trefoilNote
Leafy vegetable originating in Japan. Has green leaves and a long, white stem with a refreshing smell. The stem can sometimes be eaten, depending on the variety.
- 600 ml dashi
- 1 tbsp sake
- A little less than 1 tsp salt
- 1/2 tsp soy sauce
- 1/2 tsp sugar
- 1.4-1.6 L water
Pour the water into a large pot, cover, and place over high heat. Remove the woody stems from the shiitake and make a crisscross incision in the caps. Cut off the root ends of the enoki mushrooms and separate. Cut the mitsuba trefoil into 5 cm lengths. Cut the chicken into 1.5-2 cm sogi-giri pieces by tilting the blade at an angle. Pat dry the shrimp with a paper towel and de-vein with a bamboo skewer. Peel the shrimp except for the segment near the tail. Snip off the tip of the tail.
When the pot comes to a boil, uncover it and add the frozen udon noodles. Reduce the heat to medium, set the timer to the designated cooking time on the noodle package and stir the noodles until done. Drain thoroughly.
Add the simmering liquid ingredients to a donabe clay pot or other large pot, stir and place over medium heat. When everything comes to a boil, add the udon, chicken and shrimp. When the chicken changes color, skim off the surface scum with a ladle and place the shiitake and enoki mushrooms among the other ingredients. Simmer till tender and add the mitsuba trefoil right before serving.