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Before you jump to Udon Noodle Hot Pot recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars.

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Perhaps the food just isn’t quite as good when cooked in the microwave, however it will save you money to use it over your oven. When you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. Compared with your stove, you can make boiled water as well as steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You would be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned method, but you would be wrong. You get the greatest energy savings by completely loading the dishwasher before commencing a wash cycle. By cool drying or perhaps air drying the dishes besides heat drying them, you can increase the amount of money you save.

As you can see, there are plenty of little items that you can do to save energy, and save money, in the kitchen alone. Efficient living is definitely something we can all do, without difficulty. It’s related to being sensible, more often than not.

We hope you got benefit from reading it, now let’s go back to udon noodle hot pot recipe. You can have udon noodle hot pot using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Udon Noodle Hot Pot:

1. Take 1 1/5 litres Dashi stock
2. Take 1 prawn tempura, squid tempura, etc. Filling ingredients of your choice
3. Use 100 ml Kaeshi sauce (see below)
4. You need 3 portions Udon noodles
5. You need Kaeshi Sauce
6. You need 150 ml Soy sauce
7. Get 50 ml Tamari soy sauce (I used tamari soy sauce for sashimi)
8. Use 70 ml Mirin
9. Provide 5 grams Bonito flakes
10. You need 60 grams Demerara sugar (if you want it on the sweet side, increase by 10 g)

Steps to make Udon Noodle Hot Pot:

1. Add the mirin to a pot and boil to evaporate the alcohol. Add the sugar and dissolve. Add the 2 kinds of soy sauce and bring to the boil. Add the bonito flakes, turn off the heat, and stir.
2. Strain to remove the bonito flakes, and your kaeshi sauce is finished. (Alternatively, you can put the bonito flakes in a tea strainer and remove it once the mixture is done).
3. Pour the dashi stock and kaeshi sauce into an earthenware pot and heat until simmering. Add the filling ingredients, starting with ingredients that will take longest to cook, such as root vegetables. When they become slightly tender, add the udon noodles and other ingredients.
4. It's ready to eat once everything is cooked to your liking! I used spinich, but boiled it in advance and only added it at the end to simmer for a very short amount of time. Otherwise, it might have colored the whole-hot pot green!

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