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.
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
- In a large pot, bring the chicken broth, soy sauce, mirin, sake, and grated ginger to a boil.
- Add the pork belly and cook for 5 minutes.
- Add the napa cabbage, green onions, and enoki mushrooms. Cook for another 5 minutes.
- Add the udon noodles and cook for 7-8 minutes, or until the noodles are tender.
- 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