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Alright, don’t linger, let’s course of action this a nagoya speciality: miso-stewed udon noodles formula with 12 substances which are absolutely easy to have, and we have to process them at the very least through 3 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements of A Nagoya Speciality: Miso-Stewed Udon Noodles:

1. Give 1 portion Frozen udon noodles
2. Give 1/3 of Chicken thigh
3. Provide 1 - Egg
4. Give 1 Green onion or scallion
5. Take 2 Shiitake mushrooms
6. Require 1 for Aburaage
7. Need 3 slice for Kamaboko
8. Get 500 ml for Strong bonito dashi stock
9. Need 2 for to 3 tablespoons Red miso (Hatcho miso is preferred)
10. You need 1 tbsp of Sake
11. Provide 1/2 tbsp Sugar
12. Take 1 of Ichimi spice or shichimi spice

A Nagoya Speciality: Miso-Stewed Udon Noodles making process:

1. Cut the chicken into bite sizes. Run hot water over the aburaage and slice thinly. Slice the onion diagonally. Remove the stiff root bits of shitake mushrooms and make slits for decoration. Cook the frozen udon noodles.
2. Pour the dashi stock into the clay pot and bring to the boil. Add red miso, sake (rice wine) and sugar and heat gently. Add the chicken and shiitake mushrooms and cook for about 1~2 minutes until cooked through.
3. Add the udon noodles, green onion, abura-age and kamaboko. Place an egg in the centre and cover. Cook until the egg is softly set. Sprinkle ichimi or shichimi spice to taste.

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