Nabeyaki Udon Recipe

Ingredients

• 4 shiitake mushrooms, dried
• 1⁄2 cup water, for soaking dried shiitake mushrooms
• 1 spinach stalk, rinsed
• carrot, 1 inch
• 4 kamaboko slices, (fish cake)
• 1⁄3 shimeji mushrooms, bottom trimmed
• Tokyo negi, (long green onion) use white part
• 5 oz chicken thigh
• 2 packs udon noodles, dry, frozen, or parboiled
• 2 eggs
• 2 shrimp tempura

For Udon Soup:

• 3 cups dashi, (Japanese soup stock)
• 1⁄3 cup shiitake dashi, reserved from rehydrating dried shiitake
• 2 tbsp mirin
• 1½ tbsp soy sauce
• 1 tsp kosher salt, or use half for table salt

For Shrimp Tempura:

• 2 shrimp
• 4 tbsp tempura batter mix
• 3 tbsp cold water, or sparkling water
• potato starch, or cornstarch for dusting + more for cleaning shrimp
• 2 tbsp sake, for cleaning shrimp

For Serving (Optional):

• 2 mitsuba sprigs, (Japanese parsley)
• shichimi togarashi, (Japanese seven spice)