Hi, I'm Francis, the host of this show, Cooking with Dog.
Let's prepare the ingredients for Nabeyaki Udon.
Slice the Welsh onion diagonally.
Chop the Mitsuba into 1-inch pieces.
Unwrap the Kamaboko.
Separate the Kamaboko from its base with the back of a knife.
Slice the Kamaboko diagonally.
Shave a thin slice of yuzu peel.
Let's make shiitake no fukumeni by condensing shiitake dashi stock.
Put the pre-washed dried shiitake mushrooms in a container. Add water, use a weight to keep them submerged
Keep the container in a fridge and let the mushrooms soak until the stems become soft
Here are mushrooms that have soaked overnight. Lightly squeeze the mushrooms to remove the some of the extra liquid
Cut off the stems. Make cross-shaped cuts in the caps of the shiitake
Put the shiitake mushrooms in a small pot and pour in the liquid
Turn on the burner
When the water boils,
remove the foam.
Place a sheet of paper towel over the shiitake mushrooms
Cover, reduce heat to low, and cook for about 20 minutes
Remove the lid, lightly stir in sugar,
and re-adjust the cooking paper. Replace the lid and cook for 7 to 8 minutes
Finally add the soy sauce, stir lightly, and re-apply the cooking paper
Replace the lid and cook at low heat until the liquid has evaporated almost completely.
Turn off the burner and let the shiitake soak in the liquid until cool
Let's prepare the shrimps for tempura. Let the shrimps thaw in water for about 20 minutes
Remove the shells, but leave the tails attached
Place the shrimps on paper towel, cut the tips of the tails diagonally, and remove the moist innards
Make a cut along the back of the shrimps and remove the shrimp's sand vein
Salt the shrimps in a bowl and apply katakuri starch evenly
Add a little water to the shrimps and toss to coat
Rinse the shrimps with cold water
Wipe off the moisture well with a paper towel. Make cuts in the stomachs of the shrimps
Firmly bend the shrimps' backs to make them straight
Let's make the batter for shrimp tempura.
Put cold water in a bowl, and lightly mix in the tempura flour
Let's fry shrimp tempura.
Sprinkle on salt and brush tempura flour onto the shrimp
Dip the shrimp into the batter
Gently place in oil and the fry the shrimp at about 350 fahrenheit.
Drop a bit of batter into the oil
Bring the small bits of tempura to the shrimp with the chopsticks
Dip another shrimp into the batter and fry it along with the first shrimp.
Like before, apply small bits of the tempura batter to the shrimp
When the bubbles get small and the tempura becomes crisp,
remove the shrimp.
Shake off a bit of the excess oil and place the shrimps on a baking rack
Let's cook the udon noodles
Drop the frozen udon noodles into a large pot of boiling water
After 30 seconds, separate the noodles with chopsticks and remove with a wire sieve
Place the noodles in icy water
Again, drain the noodles with a wire sieve
Let's make nabeyaki udon.
Add water,
granulated dashi,
soy sauce,
and hon-mirin to an earthen pot.
Stir lightly.
Drop in the ingredients.
Chicken,
kamaboko,
shiitake,
and welsh onion.
Turn on the burner,
and when it boils, crack an egg into the bowl and add it to the pot.
Finally, garnish with the mitsuba, and the yuzu peel.
Top it off with the shrimp tempura.
You may not be able to find some of the ingredients, but the toppings are your choice.
You can leave out the ones you don't like and add your own
To make your own dashi stock without granulated dashi, see our how to make Ozoni video
Good luck in the kitchen!