Japanese Nabeyaki Udon Noodles
|Udon noodles||44 Ounce (Frozen, 1 Bag)|
|Water||1 1⁄4 Cup (20 tbs) (300ml)|
|Granulated dashi||2⁄3 Teaspoon|
|Soy sauce||1 2⁄3 Tablespoon (25ml)|
|Hon mirin||1 2⁄3 Tablespoon (25ml)|
|Tiger shrimps||2 (Frozen, black)|
|Katakuri starch||1 Tablespoon|
|Water||1 Cup (16 tbs) (adjust quantity as required)|
|Cold water||1 2⁄3 Fluid Ounce (50 ml)|
|Tempura flour||1 1⁄16 Ounce (30g, Cold)|
|Shiitake mushrooms||6 (Dried/Fresh)|
|Sugar||1 1⁄2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Mitsuba/Japanese wild parsley||1 Tablespoon|
|Kamaboko/Steamed fish cake||1|
|Chicken||1 1⁄16 Ounce (25g)|
1. Slice the spring onions diagonally.
2. Chop the Mitsuba in 1 inch pieces.
3. Open the pack of kamaboko and separate it from the base with the back of a knife.
4. Slice the kamaboko diagonally.
5. Shave thin slice of Yuze peel.
6. Put pre washed and dried shiitake mushroom in a container. Add water and cover it with a weight to keep the mushrooms in water. Put the lid of the container and shake it well. Let it sit in the refrigerator until the them becomes soft.
7. Squeeze the mushrooms to squeeze out some of the extra liquids.
8. Chop off the stem and make cross shape cuts in the caps of the shiitake.
9. Put the shiitake in a pot and pour in the liquid in which it was soaked.
10. Turn on the burner and let the shiitake boil. Remove the foam from the surface.
11. Place a paper towel over the surface of the boiling mushroom, cover the pot with lid, lower the flame and cook for about 20 minutes.
12. Remove the lid and open up the paper and pour sugar. Lightly stir, reapply the cooking paper and place the cover back.
13. Let it cook for 7-8 minutes.
14. Add the soy sauce, lightly stir, reapply the cooking paper and place the cover back.
15. Let it cook on low heat until the liquid has evaporated almost completely.
16. Turn off the burner and let the shiitake soak in the liquid until cool.
17. Let the shrimps thaw in water for about 20 minutes.
18. Remove the shell but leave the tail attached.
19. Place the shrimp on a board, cut the tail diagonally and remove the moist dirt from the tail.
20. Cut the back of the shrimp and remove the shrimp's sand vein.
21. Apply salt to the shrimps in a bowl and add katakuri starch evenly. Add a little water to the shrimps and toss to coat.
22. Rinse the shrimps with cold water.
23. Wipe off the moisture well with a paper towel.
24. Make cuts in the stomach of the shrimp. Firmly press the shrimp's back to make them straight.
25. To make the batter for shrimp tempura, take water in a bowl and lightly mix the tempura.
26. Sprinkle a little salt on the shrimp and brush tempura flour onto the shrimp.
27. Dip the shrimp into the batter. Gently place the shrimp in hot oil and fry at 350 degree Fahrenheit.
28. Add a little tempura batter onto the shrimp in the oil and bring together the small bits of tempura floating in the oil.
29. Dip another shrimp in the batter and deep fry it along with the first shrimp.
30. When the bubbles in the oil becomes small and tempura becomes brown, take the shrimp out and place over a baking rack for cooling.
31. Drop a piece of frozen udon noodle into a large pot of boiling water.
32. After 30 seconds, separate the noodles with the chop stick and remove with a wired sieve.
33. Place the noodles in ice water and again strain the noodles through a wired sieve.
34. Add water, granulated dashi, soy sauce and home mirin to a pot. Stir lightly.
35. Add the ingredients, noodles, chicken, Kamaboko, shiitake and spring onion.
36. Turn on the burner, break an egg and add it to the pot.
37. Finally garnish with Mitsuba and yuzu peel.
38. Top it with shrimp tempura.