Perfect for a cold season, this is Shrimp and Udon, Simmered in Dark Miso Broth. There is something about the deep simmering sound and look of the donabe noodles in miso broth. I make this dish repeatedly in the cold season. It’s a brilliant single serving one pot donabe meal which has rich satisfying flavors and keeps my body warm so nicely. I like to coat the shrimp in katakuriko (potato starch – you can omit or substitute with corn starch), as it helps shrimp turn really nice plump texture and also lightly thickens the broth. Also, shrimp cooks fast and adds nice flavors to the broth, but you’re welcome to omit or replace with your choice of topping.
Vegan optionUse vegan dashi, and omit shrimp.
EquipmentClassic-style Donabe Small size
- 320 ml (1 1/3 cups) dashi or your choice of stock
- 2 tablespoons sake
- 2 tablespoons miso
- 1 serving udon, cooked half length of time as in the instructions right before adding to the broth
- 2 medium shiitake mushrooms, halved
- 6 medium-small shrimp
- 1 1/2 tablespoons katakuriko (potato starch)
- 1 large egg
- Some green onions, thinly cut at an angle
- Shichimi togarashi, for serving
- Heat the dashi in a donabe over medium-high heat. As soon as it starts boiling, add the sake and dissolve the miso in the broth. Bring back to a high simmer.
- Add the udon and shiitake. Bring back to a high simmer.
- Dust the shrimp with katakuriko and add to the broth. Also add the egg. Cook for a couple of minutes or until the shrimp is cooked through. Add the green onions to finish.
- Serve immediately at a table. Enjoy with a little sprinkle of shichimi togarashi, if you like.
The simmering broth smells so good.