Thick and chewy udon noodles, simmered beef and onions, kimchi, tofu, and spinach are cooked in broth in a Donabe, a Japanese earthenware directly on a stovetop. This hot and spicy dish will warm your body and soul, especially during chilly winter months.
Course Main Course
Cuisine asian, Japanese
Keyword broth, dashi, earthenware, green onion, kimchi, simmered beef and onion, spinach, udon,
Prep Time 45minutes
Cook Time 15minutes
Servings 1person
Cost $7-10.00
Equipment
Donabe, Japanese earthenware with a lid
Ingredients
8ozcooked udonUse thick and chewy udon. Frozen udon works too
2cupdashiJapanese broth
6tablespoonmirinJapanese sweet wine
6tablespoonlight soy saucesometimes called "think-color" soy sauce
1ozspinachBlanched and squeeze excess water. Cut into half.
1/2springgreen onionschopped
shichimi pepperfor garnish
Instructions
Mix dashi with mirin and light soy sauce to make Tsuyu.
In a single serving Donabe, place cooked or frozen udon and fill it with tsuyu, enough to fill about 3/4 of Donabe.
Place Donabe directly on the stovetop and turn the heat to medium.
When the broth and noodle are hot, arrange beef, tofu, kimchi, and tofu on top. Continue cooning until Donabe is very hot and broth bubbling. Turn the heat off and garnish it with chopped green onions. Cover the Donabe with the lid then serve at the table.