Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Eggs for dipping
- 1200 g water
- 4 kampung eggs
Soup stock
- 500 g water
- 30 g dried kelp (kombu), rinsed
- 30 g bonito flakes
- 100 g Japanese soy sauce (shoyu)
- 100 g mirin
- 100 g Japanese rice wine (sake)
- 30 - 40 g sugar
To assemble
- 200 g long chinese cabbage, cut in pieces (4 cm)
- 300 g silken tofu (1 box), cut in slices (1 cm)
- 5 fresh shiitake mushrooms, scored (see tips)
- ½ sprig leek, diagonally sliced
- 60 g carrot, cut in slices
- 60 g yellow onions, cut in halves, thinly sliced
-
300
g beef slices (ribeye or beef chuck)
or 300 g pork slices (shoulder loin or belly) - 200 g udon, rinsed
- Nutrition
- per 1 portion
- Calories
- 973 kJ / 233 kcal
- Protein
- 27 g
- Carbohydrates
- 11 g
- Fat
- 9 g
- Saturated Fat
- 4 g
- Fibre
- 2 g
- Sodium
- 855 mg
In Collections
Alternative recipes
Prawn Paste Stuffed Soft Tofu
40 min
Braised Chicken Wings With Mushrooms
1 godz.
Foochow Nourishing Chicken Soup
1 godz. 20 min
Chawan mushi (Japanese savoury egg custard)
35 Min
Cassava Cake
1 godz. 20 min
Mapo Tofu
35 Min
Braised Chicken with Mushroom
1 godz. 30 min
Braised Rice Wine Fish
20 min
Ngo Hiang (Five Spice Meat Rolls)
45 min
Homemade Fish Ball Soup
2 godz.
Teochew Yam Paste with Gingko (Onee)
20 min
Teochew Seafood Porridge
45 min