Fukuro Malaysia

1. Prepare the udon noodles
Cook the udon noodles according to package instructions in a pot of boiling water. Drain and set aside. Use a Fukuro non-stick induction pan from the Fukuro cookware set to ensure the noodles boil without sticking.

2. Prepare the broth
Heat sesame oil in a Fukuro frying pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the chili paste to enhance the aroma and flavor, cooking for another minute.

3. Simmer the broth
Pour in the dashi stock, soy sauce, mirin, and rice vinegar. Bring the mixture to a simmer, stirring occasionally. If using chicken or vegetables, add them now and cook for 3-4 minutes. The superior heat distribution of Fukuro kitchen cookware ensures the broth is evenly heated, enhancing the overall taste.

4. Fry the gyōza
In a separate Fukuro non-stick frying pan, heat vegetable oil over medium heat. Arrange the gyōza in the pan and cook for 2-3 minutes until golden brown on the bottom. Add 1/4 cup water, cover with a lid, and steam for 5-7 minutes until fully cooked. Fukuro frying pans ensure gyōza cook evenly without sticking.

5. Combine the noodles and broth
Add the cooked udon noodles to the simmering broth and allow them to absorb the flavor for 2-3 minutes. If using spinach or bok choy, stir them in at this stage and cook until wilted.

6. Serve
Divide the spicy udon into bowls and top each with a boiled egg, sesame seeds, and green onions. Arrange the golden, crispy gyōza on the side or atop the noodles. Serve immediately for a comforting, spicy meal.