Nabeyaki Udon
- 6 ounces fresh spinach leaves
- 6 cups dashi
- 1/3 cup soy sauce
- 3 tablespoons mirin
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 tablespoon finely grated ginger
- 2 large carrots, peeled and thinly sliced on the diagonal
- 2 leeks, cleaned and cut into 1-inch slices on the diagonal
- 1 pound boneless, skinless chicken thighs
- 21 ounces fresh udon noodles
- 5 large eggs
- Produce
- Carrots, large (2)
- Garlic (3 cloves)
- Ginger (1 tablespoon)
- Leeks (2)
- Spinach, fresh leaves (6 ounces)
- Meat
- Chicken thighs, boneless skinless (1 pound)
- Canned Goods
- Dashi (6 cups)
- Condiments
- Mirin (3 tablespoons)
- Soy sauce (1/3 cup)
- Cooking & Baking
- Salt (1 teaspoon)
- Pasta & Grains
- Udon noodles, fresh (21 ounces)
- Refrigerated
- Eggs, large (5)
Preparation
Read recipe preparation on lafujimama.com
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Recipe Stats
Published December 13, 2011 (1 year ago).
100 people saved this recipe.
