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Home >> NIMONO - STEWED Recipes

EGG DROP AND CRAB NABEYAKI UDON

INGREDIENTS :

500g crab claws, 454g dried udon noodles, 1/2 cup of frozen green peas, 4 eggs, 4 shiso leaves, 1T yuzu peel, 50g mitsuba (i.e. Japanese wild parsely).

SEASONINGS:
(1) some lemon juice, 1 tsp mirin, 1/4 tsp sake, some ground black pepper.
(2) 10 cups of Dashi broth, 207ml Japanese soy sauce, 1.7 cups of mirin.

PREPARATION :

1. Blanch crab claws in boiling water for 30 seconds; Remove and immediately soak in iced water for 1 minute; Crack the shell with the back of knife and remove the shells; Marinate in seasoning (1) for 30 minutes.
2. Blanch udon in boiling water for a few minutes (according to the package instructions); Lift the udon up and immediately rinse in running water till cool; Drain.
3. Slice yuzu peel thinly.
4. Rinse mitsuba; Drain; Discard the stems.
5. Rinse shiso leaves; Slice thinly.
6. Rinse green peas in running water for 3 minutes; Drain; Blanch in boiling water for 20 seconds; Lift the peas up; Drain.
7. Beat eggs to a bowl; Beat lightly.
8. Add seasoning (2) to a pot; Bring to the boil over a high heat; Turn to a low heat; Simmer over a low heat for 4 minutes; Add the crabmeat from the step 1 and the green peas from the step 6; Simmer over a low heat for 2 minutes; Add udon from the step 2; Simmer over a low heat for 30 seconds; Add the egg solution; Immediately turn off the heat; Arrange in serving plates; Garnish with the shiso leaves, the yuzu and the mitsuba; Serve immediately.