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.

Nagoya-style Ankake Oden Udon: Thick Sauce Hot Pot Udon (Nagoya no Ankake Oden Udon: Atsugiri Sauce Nabe Udon)

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

  1. Prepare the udon noodles according to the package instructions.
  2. In a large pot, combine the soy sauce, mirin, sake, and sugar. Bring to a simmer.
  3. Add the daikon, hard-boiled eggs, fish cakes, konjac, and shiitake mushrooms to the pot. Simmer for 20 minutes.
  4. In a small bowl, mix the cornstarch with 2 tablespoons of water. Add the cornstarch mixture to the pot to thicken the sauce.
  5. Divide the cooked udon noodles into serving bowls and ladle the hot pot ingredients and sauce over the noodles.
  6. 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