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SukiyakiTheWorldWideGourmet.com

Flavors of Japan

Total time: less than 15 min

Preparation time: 15 minutes
Cooking time: A few seconds + 1 hour for a homemade broth

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:117.9 kcal

Proteins:6.6 g

Fats:4.7 g

Carbohydrate:13.6 g

Fibers:1.3 g

Sugar:1.5 g

Cholesterol:20.7 mg

Sodium:467.2 mg

Calcium:36.4 mg

Energy:323 kcal

Proteins:18.1 g

Fats:13 g

Carbohydrate:37.3 g

Fibers:3.5 g

Sugar:4.1 g

Cholesterol:56.6 mg

Sodium:1279.8 mg

Calcium:99.6 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*Ingredients

400

g

udon noodles

45

ml

sesame oil

1

piece of tofu or bean curd

4

green onions, thinly sliced

125

g

bamboo shoots (canned)

8

jumbo shrimp, peeled, deveined and halved lengthwise

12

mushrooms, quartered

225

g

spinach, washed, stems removed

225

g

chicken breast, cut into 125 cm/1/2" cubes

45

ml

fresh grated ginger

1

lemon

15

ml

sugar

125

ml

light soy sauce or soya sauce

METHOD

Preparation in the kitchen

  1. In a saucepan, bring the water and dashi to the boil; add the udon noodles and cook according to the package directions; drain and place on a large serving platter;
  2. heat the sesame oil in a wok; brown the cubed tofu on all sides; remove; place on top of the noodles;
  3. sprinkle with half of the green onions; garnish with bamboo shoots;
  4. place the shrimp, mushrooms, chicken and raw spinach on the noodles;
  5. bring to the table.

Individual accompaniment bowls
divide the grated ginger, lemon and green onions among 4 small bowls; place one in front of each guest

Preparing the broth and cooking

  1. In an electric wok or fondue pot, bring the dashi, sake, sugar and soya sauce to the boil;
  2. bring to the table and place near the large serving platter;
  3. cook each ingredient in the broth;
    • 4 minutes: chicken
    • 2 minutes: shrimp, mushrooms, spinach
    • 1 minute: tofu, bamboo shoots
  4. end the meal by immersing the noodles in the broth just long enough to reheat them;
  5. divide the noodles and broth among the individual bowls;
  6. guests can season to taste with ginger, lemon and green onions

CHEF'S NOTES

This is a dish for sharing at the table among friends. The preparation time is fairly long because all the ingredients have to be cut up in advance.



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