Nabeyaki Udon

For our cooking class this month, we made Nabeyaki Udon, which is a noodle dish.  Udon is a pretty thick type of noodle.  

Slicing the "kamaboko"which is a type of fish cake.  

I've seen the most unusual mushrooms here...

This is a tempura batter with carrots, onion, flour and egg.

The toppings - kamaboko and fried tofu on one plate, carrots and leeks on another.

Tomo-san frying the tempura

And here's the base for the broth.  We used the skins of the chicken, again for seasoning as well as the usual dashi powder.  

Close up of the tempura batter.  

Tomo-san is demonstrating how to put the dish together.  First, the udon noodles.  Then the toppings...

The white stuff in the tube is garlic paste - pretty cool!

After putting the toppings on, we put some broth in the bowl and put it on the stove .  Once it boils, crack and egg on top - turn the burner off and cover until the egg is cooked the way you like it.  

Here's pretty Michele posing with her Udon!