MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Special Udon Nabe
 Categories: Xxcarol, Japan, Soups
      Yield: 6 Servings
 
      8 c  Dashi or chicken stock
      6 tb Soy sauce (shoyu)
    1/4 c  Sake
      2 tb Mirin
     12 oz Fresh udon noodles
      6 sm Clams; cleaned
      1    Chicken breast; deboned/cut
    1/3 lb Scallops (about 8)
      3 oz Kamaboko (fish paste/cake)
      6    Scallions (green onions)
      4 lg Mushrooms; halved
      6 md Shrimp
 
  Ok, I'm in Japan!  I havent had a chance as of this typing to get the
  phone lines installed just yet, but here's a goodie that's easier to
  make than the longish ingredient list looks like.
  
  I live right next to 'Tonoo Market Street' which is just like it
  sounds. A street lined with itty bitty fresh produce stores where 1/2
  the produce is along the sidewalk.  Kinda like an open-air market.
  Very neato!
  
  Along that street where I walk my way home, are all these fixings.
  Yoki, my local 'mama-san' who speaks no english (that's ok, I speak
  no usable Japanese yet), has taken on this local 'gaijin' (foreigner)
  and is slowly with pantomine, showing me something new at her stall
  each day. I think most of my Japanese to date, is cooking/food
  related (grin, suprised? Naww).
  
  Nabe BTW, means a thickish soup/stew. Udon is a thick noodle, slightly
  fatter than linguini and softer with a touch of rubbery consistancy.
  It's also called 'alimentary paste' when labeled in english. Normally
  sold fresh or vacumn packed.  Occasionally dried.
  
  Kamaboko, or 'fishcake' is a product made from mildish fish scraped
  from the bones (paste-like) and formed to a roll (when formed to a
  roll, it's Kamaboko and may have added colors and seasonings).
  
  Cook the udon according to directions, and in second pot, simmer
  stock and add the meats (shrimp only in last 5 minutes).  Add veggies
  in the last 5 minutes or so with the shrimps.
  
  Ruth, Hawaii variation.  That scraped 'bonefish' made to a pale tan
  paste? Form it into 'fishballs' like you would make small meatballs.
  Tuck into soup in last 5 minutes.
  
  Total cooking time once both are boiling: 5 minutes for Udon, 10 for
  'other pot'.  Strain udon from water and add to stock pot then serve.
  
  Goes lovely with toasted pretzel bits (try tossing them with a little
  butter and hot chili-pepper then nuking for 60 seconds) and also
  with a sliced fresh peach (fill center with a drizzle of honey and
  cinnimon, nuke 1 minute then add a dollup of whipped cream or try
  Japanese style, with 'miricle whip' salad dressing).
  
  From the kitchen of: xxcarol in Japan April, 2001
 
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