This dish can be made so quickly and create a balanced one-pot meal. I love the deep flavor of hatcho miso which is a dark miso. The flavor is almost chocolaty. Once the udon noodles are par-cooked, all the ingredients are cooked in one donabe. I like vegetables and tofu in this dish, so this dish is completely vegan. But, if you like, you can also enjoy this dish with an addition of meat. Chicken or duck slices are particularly good.
Vegan optionThis is a vegan dish
EquipmentClassic-style Donabe (1.8-qt/ 1,800 ml or larger)
In the photo, Bistro Donabe is used and the recipe amount is reduced to 2/3.
- 1/4 cup (60 ml) hatcho miso
- 2 tablespoons mirin
- 3 cups (720 ml) kombu & shiitake dashi or your choice of dashi
- 4 oz (120 g) kabocha, cut into bite-size pieces
- 4 oz (120 g) your choice of mushroom (such as shimeji or enoki), trimmed
- 2 green onions, thinly-sliced at an angle
- 2 servings udon noodles
- 4 oz komatsuna (Japanese spinach) or bok choy, cut into bite-size
- 2 teaspoons finely grated ginger
- Shichimi togarashi, for serving
- Combine the miso and mirin, and gradually add the dashi and whisk in a bowl. Transfer to a donabe, add the kabocha, and bring to a high simmer over medium-high heat. Turn down the heat and simmer for a few minutes. Meanwhile, cook the udon for a couple of minutes shorter than the package’s instructions. Drain and rinse in cold water.
- Add the enoki and green onions, and bring back to a high simmer over medium-high heat. Add the udon and bok choy. Cover with the lid and bring back to a high simmer again.
- Remove from the heat. Divide into donburi bowls and top each with some grated ginger and shichimi togarashi to enjoy.
The recipe is also available on my YouTube channel, Happy Donabe Life!