‘Nikomu’ is a Japanese verb that means ‘boil well’. ‘Nikomi Udon’ is a dish of Udon Noodles that are cooked in a soup with various ingredients. It’s a comforting hot pot dish but you don’t need a clay pot. Just cook all ingredients in the soup using a saucepan or pot until softly cooked.
2 servings Cooked Udon Noodles *Frozen type recommended
2 Chickuwa (Fish Sausages) OR/AND 4 Fish Balls
1 Bok Choy OR other Green Leafy Vegetable
2 Spring Onions
*Note: The above ingredients are suggestions. You can add Chicken, other Asian Mushrooms, Tofu, and etc.
2 cups Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
2 tablespoons Sake (Rice Wine)
1/2 teaspoon Salt
1 tablespoon Soy Sauce
1/2 tablespoon Mirin
- If you use Frozen Udon, place in a heat-proof bowl, pour over boiling hot water and loosen the noodles, then drain.
- Heat all the soup ingredients in a large saucepan or pot. Today I used a clay pot called ‘Donabe’ in Japanese.
- Add Udon Noodles and other ingredients, and bring to the simmer. Eggs can be added at the end of the cooking process. When Udon Noodles are soft and vegetables are cooked, it is ready to enjoy.
- *Note: Cold Eggs straight from the fridge takes time to be cooked. Crack an Egg into a small cup and microwave at medium power about 500-600W for 30 seconds, then place it in the soup. And repeat with another Egg. This way Eggs can be cooked quickly in the soup.