Nabeyaki Udon


1/4 pound spaghetti
2 teaspoons oil
3 cups stock
1 carrot, chopped, nice
1 onion, chopped, fine
1/2 inch ginger, grated
1 head broccoli, cut into flowerets
1 pch salt
1 few pieces of fresh crab or 1 x 7 oz tin crabmeat
1 egg
1 green onion, chopped, nice
1 tablespoon sesame seeds, toasted


Put the spaghetti on to cook.
Heat a frypan over medium-high, add oil. Stir onions, ginger and carrots.
Cook for 2 minutes, then add the stock and bring to the boil.
Add broccoli and salt.
Place the noodles in a large serving bowl, pour in the stock mixture and garnish with crab.
Crack the egg into the broth, sprinkle with the remaining ingredients and serve.


Udon is a type of thick wheat-flour noodle popular in Japanese cuisine.

Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.

The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.-Wikipedia


4.0 servings


Friday, December 10, 2010 - 1:02am


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