Nabeyaki-Style Udon Shortcut

Hot pot udon with fish cake, greens, and dashi.

⏱ 35 min · 🍽 Serves 2 · SaucesFrozenSeafood

Ingredients

• Udon (key)
  📍 Aisle 1 Left, Dry Noodles & Vermicelli
• Hondashi + water (key)
  📍 Aisle 1 Left, Dry Noodles & Vermicelli
• Fish cake + green onion
  📍 Back Coolers (4-door), Door 2, Shelf 3
• Soy + mirin
  📍 Aisle 2 Right
• Enoki or spinach if stocked
  📍 Aisle 6 Right, Unit 3 produce cooler (K-10)
• Quail/duck egg optional
  📍 Aisle 1 Left, Dry Noodles & Vermicelli

Steps

1. Season hondashi with soy and mirin. Simmer udon with fish cake and greens.
2. Crack egg on top if using; cover briefly.

💡 Store note: Quail/duck egg for chicken egg.

Adapted from Just One Cookbook (wording rewritten).