No More Ramen — This Japanese Hot Pot Is Better (Nabe-yaki udon) скачать в хорошем качестве

No More Ramen — This Japanese Hot Pot Is Better (Nabe-yaki udon)

Three personal hot pots, three totally different flavors — all made in one personal clay pot. Must try Nabe Yaki Udon! Better than ramen. 🍲 Personal Hot Pot Udon (V1) Classic Clay Pot | Japanese Home Style Ingredients (1 personal pot) Proteins & Toppings Chicken thigh, bite-size — 3–3.5 oz (80–100 g)(cut 2–3 cm pieces) Shiitake mushroom, sliced — 1 mushroom (≈30 g) Leeks or negi, sliced — 1 oz (30 g) Crab sticks — 3 sticks (30–40 g) Mochi in fried tofu pouch (aburaage) — 1 pouch Egg — 1 large (50 g, without shell) scrambled Green onions — for garnish Shichimi togarashi (spicy powder) — to finish Carbs Udon noodles (fresh or frozen) — 6–7 oz (180–200 g) Soup Base Water — 1¼ cups (300 ml / 300 g) Dashi powder — ½ tsp (2 g) Soy sauce — 2 tbsp (30 g) Sake — 1 tbsp (15 g) Sugar — 1½–2 tsp (7–10 g) Step-by-Step (Concise for YouTube) 1. Add water and dashi to the clay pot. Bring to a gentle simmer over medium heat. 2. Add soy sauce, sake, and sugar. Stir until dissolved. 3. Add chicken pieces. Simmer until just turning white. 4. Add shiitake mushrooms and leeks. Simmer 2–3 minutes until fragrant. 5. Add udon noodles and mochi aburaage pouch. Loosen the noodles gently.Place crab sticks on top. 6. Lightly beat egg and drizzle in for soft ribbons. Cover for 2 minutes until egg sets. (Or crack in whole and cover for a set white.) 7. Taste and adjust with soy sauce or dashi.Top with green onions and shichimi. Enjoy bubbling hot. ---------------------------------------------------------------------------- 🍲 Personal Hot Pot Udon (V2) Creamy Sesame & La-yu | Single-Serve Clay Pot Ingredients (1 serving) Proteins & Toppings Chicken meatballs — 1.5 oz (40 g), about 3 Shiitake mushrooms, sliced — 1 oz (30 g) Leeks or negi, sliced — 1 oz (30 g) Aburaage, sliced — ½ oz (15 g) Egg — 1 large (1.8 oz / 50 g, without shell) Green onion — for garnish Noodles Udon noodles (fresh or frozen) — 6–7 oz (180–200 g) Liquid Base Water — 1¼ cups (300 ml / 300 g) Dashi powder — ½ tsp (2 g) Seasoning Creamy sesame dressing — 2 tbsp (30 g) Soy sauce — 1 tbsp (15 g) Sugar — 1 tsp (5 g) Heat La-yu (chili oil) — ½–1 tsp (2–5 g) Step-by-Step (Concise for YouTube) 1. Add water and dashi powder to the clay pot. Bring to a gentle simmer over medium heat. 2. Add sesame dressing, soy sauce, and sugar. Stir until smooth and lightly creamy (not thick). 3. Add chicken meatballs.Simmer 2–3 minutes until heated through. 4. Add shiitake, leeks, and fried tofu. Simmer 1–2 minutes until fragrant. 5. Add udon noodles and gently loosen. Heat 1–2 minutes until fully warmed. 6. Crack egg directly into the pot. Cover and cook 1–2 minutes until whites set. (Or beat and drizzle for egg ribbons.) 7. Drizzle la-yu and top with green onions. 8. Enjoy immediately while bubbling hot. -------------------------------------------------------------------------------------- 🍲 Personal Hot Pot Udon (V3) Yakiniku Pork | Single-Serve Clay Pot Ingredients (1 serving) Proteins & Veg Pork, thin-sliced or bite-size — 3 oz (85 g) Onion, sliced — 1½ oz (45 g) Green pepper, sliced — ½ oz (15 g) Shiitake mushrooms, sliced — 1 oz (30 g) Aburaage — ½ oz (15 g), sliced (½ sheet) Chili flakes — to taste Noodles Udon — 6–7 oz (180–200 g) Liquid Base Water — 1¼ cups (300 ml / 300 g) Dashi powder — ½ tsp (1.5–2 g) Yakiniku sauce — 3½ tbsp (52 g) Step-by-Step (Concise for Video) 1. Add water to the clay pot. Stir in dashi powder. Bring to a gentle simmer over medium heat. 2. Add yakiniku sauce and stir well. 3. Add pork and simmer 1–2 minutes, just until cooked. Skim foam if needed. 4. Add onion, green pepper, shiitake, and aburaage. Simmer 1–2 minutes until lightly softened. 5. Add udon noodles. Loosen gently with chopsticks and heat through. 6. Sprinkle chili flakes to taste. 7. Enjoy immediately, bubbling hot, straight from the pot. Homemade Yakiniku Sauce Ingredients Soy sauce — 2 tbsp (30 g) Sugar — 1½ tbsp (18 g) Water — 1 tbsp (15 g) Sesame oil — 1 tsp (4 g) Garlic, grated — ½ tsp (2 g) Ginger, grated — ¼ tsp (1 g) Toasted sesame seeds — ½ tsp (optional) How to Make 1. Combine all ingredients in a small bowl. 2. Stir until the sugar fully dissolves. 3. Taste and adjust sweetness if needed. ➡️ Use 3½ tbsp (52 g) in the hot pot recipe. Chapters: 0:00 Intro 0:25 Classic hot pot 3:54 Sesame hot pot 7:00 Yaki Niku Hot Pot 9:33 Testing the Food