Nagoya No Kishimen Nabe (nagoya-style Kishimen Hot Pot)

Nagoya no Kishimen Nabe is a hot pot dish that originates from the city of Nagoya in Japan. It features flat udon noodles called kishimen, cooked in a flavorful broth with various ingredients.

Nagoya No Kishimen Nabe (nagoya-style Kishimen Hot Pot)

Ingredients

  • 500g flat udon noodles (kishimen)
  • 400g thinly sliced pork belly
  • 1 napa cabbage, chopped
  • 4 green onions, sliced
  • 1 pack of enoki mushrooms, trimmed
  • 6 cups chicken broth
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1 tsp grated ginger

Instructions

  1. In a large pot, bring the chicken broth, soy sauce, mirin, sake, and grated ginger to a boil.
  2. Add the pork belly and cook for 5 minutes.
  3. Add the napa cabbage, green onions, and enoki mushrooms. Cook for another 5 minutes.
  4. Add the udon noodles and cook for 7-8 minutes, or until the noodles are tender.
  5. Serve the hot pot in individual bowls and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
15g
Carbohydrates
40g
Fat
12g

Supplies

Large pot Bowls for serving

Tools

Cutting board Knife Grater

Serving suggestions

Serve the Nagoya no Kishimen Nabe with a side of pickled vegetables and steamed rice for a complete meal.

Tips & tricks

For added flavor, you can also top the hot pot with a sprinkle of shichimi togarashi (Japanese seven spice) before serving.

Cost

$20