Last night, Fukuda sensei mad me misonikomiudon that’s miso-nikomi -udon. It was delicious of course and perfect for the cold. According to her, it’s one of the easiest Japanese foods to make – which is why I’m contemplating returning to NZ and opening shop… But, we can discuss that another time.
Basically, all it is, is boiling a whole lot of things together at once. Exactly like nabe. Which results in everything becoming super flavoursome and hot.
This is a shitty attempt at a recipe but bear with me. Or is it bare? I am forgetting my England here.
Our misonikomiudon (shit, that’s a tongue twister) contained aburaage (deep-fried tofu), scallions, egg, mushroom and kamaboko (fish cake) but you can pretty much use any type of meat (or more tofu) and any veggies you like, like cabbage, carrot, onion etc.
Here’s a basic recipe to get you started but please feel free to spice it up harharhar.
1 package udon noodles
2 cups dashi (fish stock) or use water if you can’t get your hands on some or if you’re veggo
2 tsp red miso
1 tsp mixed miso (red and white)
2 tsp sake
1 tsp sugar
meat or tofu or tofu and more tofu (thinly sliced)
vegetables (thinly sliced)
1 egg (I assume you just crack it in, maybe do this near the end)
In an earthenware pot, bring dashi to a boil.
Dissolve in the miso.
Next, sake and sugar.
Add the udon.
Wait a minute or five.
Add everything else (by arranging nicely on top) then cover.
Takes about 10-15 min or until everything looks FINE.
Oh yes! I enjoy a good udon once in awhile especially in colder weather! Love how you can basically throw any kind of meat and veggies in to make a feast! But my fav is seafood ;)
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Well, I’m going to give this a try. Love me some udon.
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Love that Udon!
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This looks delicious! I’m amazed there’s no soy sauce or mirin in it. I guess it’s a kind of entire meal variant of miso soup. I will definitely give this a crack though, I forgot how good nabe can be!
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Looks fab – will add to my ‘to cook’ list!
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Sounds great! I tried misonikomi udon at a restaurant once a few years back, but the broth was so thick that it was almost a paste. This looks way better!
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