Fukuro Malaysia

1. Prepare the broth: 

In your Fukuro cookware, bring the dashi broth to a simmer over medium heat. Add soy sauceand mirin, stirring with a ladle or whisk to ensure even distribution of flavors.

2. Cook the Udon Noodles:

While the broth is simmering, use the Fukuro Kanzen Forged Non-Stick Sauce Pan with Lid 18cm to boil the udon noodles according to the package instructions. Once the noodles are cooked to your desired texture, drain them and set them aside for later use.

3. Add the chicken and vegetables:

Once the broth is simmering, add the chicken pieces and cook for 5-7 minutes, or until the chicken is thoroughly cooked. Next, add the carrots, mushrooms, tofu, and Napa cabbage. Allow the vegetables to cook for an additional 5-6 minutes until they become tender and absorb the flavors from the broth.

4. Top with Tempura and Egg:

To complete your Nabeyaki Udon, top each serving with shrimp tempura (either in the bowl or directly in the pot). If desired, crack a raw egg on top of the hot soup or gently poach the egg in the simmering broth for a few minutes, adding richness and texture to the dish.

5. Garnish and Serve:

Finish your udon by sprinkling chopped green onions, nori strips, and additional toppings like kamaboko (fish cake slices) for extra flavor and visual appeal. Serve hot and enjoy you meal.

Tip: Using Fukuro cookware ensures even heat, allowing all ingredients to cook thoroughly. Fukuro Malaysia pots and pans are designed for consistent performance, making it easier to achieve perfect flavors and textures in dishes like Nabeyaki Udon.