Shizuku’s Comforting Nabeyaki Udon (Whisper of the Heart)

• •1 serving Udon noodles (fresh or frozen)
• •1 piece Shiitake mushroom (stem removed)
• •10 cm Green onion (Naganegi) (thinly sliced diagonally)
• •15 Abura-age (Fried tofu skin) (sliced into 1cm strips)
• •20 g Spinach (approx. 1 small bunch)
• •20 g Kamaboko (Fish cake) (sliced)
• •1 piece Egg
• •1 small piece Carrot (for star shape)
• •300 ml Water
• •1.5 tbsp Soy sauce
• •1.5 tbsp Mirin
• •0.3 tsp Dashi powder (Japanese soup stock)

Instructions

1. 1

   Prep the Vegetables: Slice the green onion and fried tofu skin. Half the fish cake slices. Blanch the spinach in boiling water for 30 seconds, then immediately rinse in cold water and gently squeeze out the excess moisture before cutting it into 3cm pieces. From a small piece of carrot, carefully carve a star shape, just like Grandpa Nishi's.

2. 2

   Make the Soup: In a small clay pot (donabe) or a small saucepan, combine the water, soy sauce, mirin, and dashi powder. Bring the mixture to a gentle boil over medium heat.

3. 3

   Simmer: Once the broth is boiling, reduce the heat to medium-low. Carefully add the udon noodles, shiitake mushroom, green onion, fried tofu, fish cake, spinach, and the star-shaped carrot to the pot. Cook according to the udon package instructions, ensuring the noodles are tender.

4. 4

   The Finishing Touch: When the noodles are tender and all ingredients are heated through, gently crack the egg directly onto the center of the simmering udon. Cover the pot with a lid and continue to cook until the egg white is just set, but the yolk remains beautifully runny (about 2-3 minutes).

5. 5

   Serve: Carefully remove the lid and serve your comforting Nabeyaki Udon immediately in the pot. Be mindful as it will be piping hot – just as it was in the movie!

Chef's Tips

• 💡Using fresh or frozen udon noodles will give the best texture. If using dried udon, cook them separately according to package directions before adding to the broth.
• 💡A traditional donabe (Japanese clay pot) is perfect for serving, as it keeps the udon warm, but any small, sturdy saucepan will work beautifully.
• 💡For the star carrot, use a small cookie cutter if you have one, or carefully cut it by hand. It's a small detail that adds a lot of charm!