Nabeyaki Udon

🔥 Prep

• Separate the 200g Udon Noodles and loosen them gently; if dried, soak in warm water for 5 minutes then drain.
• Rinse the 1 pcs Shiitake Mushroom under cold water, pat dry, remove stems, and slice the cap into 0.5cm thick slices.
• Crack the 1 pcs Egg into a small bowl and beat lightly with a fork.
• Ensure the 1 pcs Shrimp Tempura is at room temperature and pat dry with paper towel if needed.

🔥 Cook

• 1. Add 400ml water and 1 tsp dashi powder to a medium-sized nabeyaki pot; bring to a boil over medium-high heat for approximately 3 minutes.
• 2. Add the soaked udon noodles to the boiling broth; reduce heat to medium and cook for 2 minutes, stirring gently to separate strands.
• 3. Add the sliced shiitake mushrooms to the pot; continue to simmer on medium heat for 2 minutes until mushrooms soften.
• 4. Create a small well in the center of the broth and pour the beaten egg in a circular motion; let it poach undisturbed on low heat for 1 minute until the egg sets slightly but remains soft.
• 5. Place the shrimp tempura on top of the udon, cover the pot, and let everything heat through on low heat for 1 minute to warm the tempura without making it soggy.
• 6. Taste the broth and adjust seasoning with 1 tsp soy sauce and ½ tsp mirin if desired; stir gently and heat for an additional 30 seconds on low to incorporate.

🔥 Serve

• Ladle the hot nabeyaki udon into individual deep bowls, ensuring each gets noodles, broth, mushroom, egg, and a piece of shrimp tempura.
• Garnish with a sprinkle of finely chopped scallions or shichimi togarashi for extra flavor, if desired.
• Serve immediately while steaming hot, accompanied by a side of pickled vegetables (tsukemono) or a simple green salad.