It’s time for me to get a donabe. A donabe is an earthenware casserole made from special clay and fired at a high temperature so that it can withstand a direct flame. The pot comes with a heavy lid with a tiny hole from which steam can escape during cooking. This is a pot that retains heat so food cooked in it stays hot.
Hot Udon in an Earthenware Pot
- 3 1/2 ounces bunch spinach
- 1 pound dried udon (I used 1 1/4 pounds fresh)
- 5 cups kakejiru (broth for hot noodles)
- 1/4 pound skinless, boneless chicken thighs, cut into 1″ pieces
- 4 slices kamaboko (steamed fish cake), 1/4″ thick (I used 6)
- 1 naganegi (Japanese long onion) or 4 thick green onions,
- white part cut into 1 1/2″ lengths, green part into rings
- 4 eggs
- Condiment: shichimi togarashi (seven-spice powder)
Cook noodles as directed. Drain and rinse thoroughly under cold running water, rubbing between your hands until the noodles are cold and no longer starchy on the outside.
I used fresh “Korean udon” which cooked very fast—even when I tried to undercook—to very soft noodles that I didn’t much care for. It looked good (and convenient, in the store near my house), but I won’t be buying it again.
In individual donabe pots, in a communal donabe, or in a large (medium) enameled pot bring the broth to a boil over medium heat.
Break the eggs and drop them gently on top of the noodles without breaking the yolks. Cover the pot and cook until the eggs are barely done.
I made this meal twice this week because I had to use it up the fresh udon, and also because it’s an easy dinner to make, even after work. I’ll go back to dried udon, or make my own. I did that once, and it was quite fun.
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