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Before you jump to A Nagoya Speciality: Miso-Stewed Udon Noodles recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Spend less Money In The Kitchen.
Until fairly recently any individual who portrayed concern about the destruction of the environment raised skeptical eyebrows. That has completely changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the environment we are all going to have to make some adjustments. Each and every family ought to start generating changes that are environmentally friendly and they should do this soon. The kitchen is a good place to begin saving energy by going a lot more green.
Perhaps the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. Possibly the realization that an oven utilizes 75% more energy will stimulate you to use the microwave more. Countertop appliances can boil water or steam vegetables faster than your stove, and use a lot less electricity. You could well be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned method, but you would be wrong. Particularly if you ensure that the dishwasher is full previous to starting a cycle. Save even more money by air drying or cool drying your dishes as an alternative to heat drying them.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. Efficient living is definitely something we can all do, without difficulty. A lot of it really is basically using common sense.
We hope you got insight from reading it, now let’s go back to a nagoya speciality: miso-stewed udon noodles recipe. To cook a nagoya speciality: miso-stewed udon noodles you need 12 ingredients and 3 steps. Here is how you do it.
The ingredients needed to prepare A Nagoya Speciality: Miso-Stewed Udon Noodles:
- Get 1 portion Frozen udon noodles
- Prepare 1/3 Chicken thigh
- Get 1 Egg
- Use 1 Green onion or scallion
- Provide 2 Shiitake mushrooms
- You need 1 Aburaage
- Prepare 3 slice Kamaboko
- You need 500 ml Strong bonito dashi stock
- You need 2 to 3 tablespoons Red miso (Hatcho miso is preferred)
- Get 1 tbsp Sake
- You need 1/2 tbsp Sugar
- Take 1 Ichimi spice or shichimi spice
Steps to make A Nagoya Speciality: Miso-Stewed Udon Noodles:
- Cut the chicken into bite sizes. Run hot water over the aburaage and slice thinly. Slice the onion diagonally. Remove the stiff root bits of shitake mushrooms and make slits for decoration. Cook the frozen udon noodles.
- Pour the dashi stock into the clay pot and bring to the boil. Add red miso, sake (rice wine) and sugar and heat gently. Add the chicken and shiitake mushrooms and cook for about 1~2 minutes until cooked through.
- Add the udon noodles, green onion, abura-age and kamaboko. Place an egg in the centre and cover. Cook until the egg is softly set. Sprinkle ichimi or shichimi spice to taste.
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