Nabeyaki Udon

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Just One Cookbook
Nutrition per serving    (USDA % daily values)
CAL
569
FAT
52%
CHOL
175%
SOD
163%

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Ingredients for 2 servings

4 dried shiitake mushrooms

Warm water

1 stalk spinach, rinsed

1” (3 cm) carrot

1 package kamaboko (but you will only need a few slices)

1/3 package (1 oz/28 g) shimeji mushrooms, bottom 1/2" trimmed

6” (15 cm) naga negi/Tokyo negi (use white part) (or leeks, green onions/scallions)

1 chicken thigh

2 packages udon (I like sanuki udon)

2 eggs

2 stalks mitsuba (optional)

2 Shrimp Tempuras

Shichimi togarashi (Japanese seven spice) (optional)

3 cups (720 ml) dashi

Dashi from dried shiitake mushrooms

2 Tbsp. mirin

1 1/2 Tbsp. soy sauce

1 tsp. salt

2 large shrimp

25 g (0.9 oz) tempura batter mix

40 ml (about 3 Tbsp.) cold water

Potato/corn starch for dusting

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