I ...love... Nabeyaki Udon... had my first 'bite' in the Japanese Restaurant on the ground floor of Faber Tower about 15 years ago...thought that I'll never get to taste this 'refreshing soup' ever in Perth... Lucky me! I found the bonito (Japanese fish stock) ..the very essential magical powder to a good Nabeyaki Udon....
Mix the bonito with the required amount of water. Boil. Add chicken, mushroom and carrots. Once boil...let it simmer until carrot is tender. Add leek and turn off the heat. Season with light soya or salt.
- Udon noodles - cooked as per instruction
- 1 leek - thinly sliced
- 2 chicken breast - sliced
- 5 shitake or chinese mushroom - soaked and thinly sliced
- 1 carrot - thinly sliced
- bonito powder