Nagoya-style Ankake Oden Udon: Thick Sauce Hot Pot Udon (Nagoya no Ankake Oden Udon: Atsugiri Sauce Nabe Udon)
Nagoya no Ankake Oden Udon, also known as Nagoya-style Ankake Oden Udon, is a popular dish in Nagoya Cuisine. This hearty and flavorful hot pot udon is perfect for warming up during the colder months.
Ingredients
- 4 packs of udon noodles
- 1 daikon radish, sliced
- 4 hard-boiled eggs
- 4 fish cakes
- 4 pieces of konjac
- 4 shiitake mushrooms
- 1/2 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of sake
- 1 tablespoon of sugar
- 1 tablespoon of cornstarch
- Green onions for garnish
Instructions
- Prepare the udon noodles according to the package instructions.
- In a large pot, combine the soy sauce, mirin, sake, and sugar. Bring to a simmer.
- Add the daikon, hard-boiled eggs, fish cakes, konjac, and shiitake mushrooms to the pot. Simmer for 20 minutes.
- In a small bowl, mix the cornstarch with 2 tablespoons of water. Add the cornstarch mixture to the pot to thicken the sauce.
- Divide the cooked udon noodles into serving bowls and ladle the hot pot ingredients and sauce over the noodles.
- Garnish with chopped green onions and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Carbohydrates
- 60g
- Protein
- 20g
- Fat
- 10g
Supplies
Large pot Bowls for serving Serving ladle
Tools
Cutting board Knife Small bowl
Serving suggestions
Serve the Nagoya no Ankake Oden Udon with a side of pickled vegetables and a cold beer for a complete meal.
Tips & tricks
For an extra kick of flavor, consider adding a dollop of spicy mustard to the udon before serving.
Cost
$20