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How to Make Nabeyaki Udon Noodles (Udon Hot Pot Recipe with Shrimp Tempura) Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.

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Alright, don’t linger, let’s approach this simmered udon noodle hot pot with melting cheese and tomato menu with 15 substances which are absolutely easy to acquire, and we have to process them at the very least through 5 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients for Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato:

1. Get 3 for packs Udon noodles
2. Get 1 Chicken breast meat (or thigh meat)
3. Get 5 cm for Daikon radish
4. Get 5 cm for Carrot
5. Provide 1 Onion (small)
6. Require 1/4 for Cabbage
7. You need 1 stalk - Japanese leek
8. Need 1/2 for pack Shimeji mushrooms
9. You need 1 tbsp - Olive oil
10. Require 1 of cube Soup stock cube
11. Prepare 2 - Bay leaves
12. Require 1 can of Canned crush tomatoes
13. Need 50 ml of Mentsuyu (3x concentrate)
14. Require 500 ml of Water
15. Give 2 tbsp for Pizza cheese

In a metal pot, saute onion, garlic and ginger in canola oil until fragrant. MAKE THE NOODLES: Bring a large pot of salted water to a boil. Add the noodles and cook according to. This Udon Noodle Soup Recipe is so flavorful, packed with fresh seafood, chewy udon noodles & an amazing seafood broth of dashi & miso.

Simmered Udon Noodle Hot Pot with Melting Cheese and Tomato start cooking:

1. Cut the chicken and cabbage into bite-sized pieces. Cut the daikon radish and carrot into quarters, the slice thinly. Cut the onion into wedges. Slice the leek on the diagonal. Take the root end off the shimeji mushrooms and shred with your hands.
2. Put the hot pot earthenware pot on medium heat with the olive oil. Add the chicken, carrot, daikon radish, onion and soup cube in that order, and stir fry.
3. When the meat changes color, add the bay leaves, canned tomato, mentsuyu sauce and water, and bring to a boil.
4. When it comes to a boil, remove the bay leaves and lower the heat. Add the udon noodles, cabbage, shimeji mushrooms and leek in that order, put on the lid and simmer.
5. When the cabbage is tender, add the pizza cheese and replace the lid. It's done when the cheese has melted. Add some chopped parsley or dried parsley powder to taste.

The soup is typically made with these noodles in a steaming hot dashi broth, veggies and protein. For this recipe, we are using fresh seafood and mushrooms. These pots are specialized for "Udon suki". Udon suki is one of Nabe hot pot dish, local cuisine of Osaka. Put the vegetables, fish, meat, and Udon noodle in the soup stock, simmering with this pot.

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