Clam and Chicken Udon
Dashi brings out the umami of ingredients.
15min
470kcal
1000mg
- Nutrition facts are for one serving.
- Nutritional values are calculated for 65% consumption of the tsuyu.
Ingredients(Servings: 4)
Directions
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Rub the clam shells together under water to clean well.
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Toast both sides of the aburaage then divide into 8 equal-sized pieces.
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Chop the chicken into large, bite-size pieces and the mizuna into easy-to-eat lengths. Remove the hard bottom from the shiitake mushrooms and diagonally slice the negi. Cut the tofu into easy-to-eat cubes.
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Heat (A) in a pot.
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Add in the order of clams, chicken, tofu, shiitake mushrooms, then udon noodles, negi, mizuna stems, aburaage and lastly mizuna leaves. Be sure that each ingredient is sufficiently cooked and eat while boiling in a hot pot. Enjoy with your condiments of choice.
Cooking Basics
Asari clams / shijimi clams - washing shells
Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.
Shiitake mushrooms - removing the hard base
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Japanese long onion - thinly sliced
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.
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