粉麵
由 CookWhatHK0 次收藏
鍋燒烏冬以濃縮麵湯底煮熟烏冬，加上雞蛋、肉類、魚板同蔬菜，一鍋燉熱即食。
將2杯水（約500毫升）同1杓（約60毫升）3倍濃度麵湯底加入鍋燒烏冬鍋中。普通鍋也可以。
Add 2 cups water (about 500 ml) and 1 ladle (about 1/4 cup or 60 ml) of 3x concentrated noodle soup base to a pot for nabeyaki. A regular pot works fine too.
加入1包熟烏冬麵。
Add 1 pack of cooked udon noodles.
放上你喜歡的配料。一開始加蛋會全熟，想半熟蛋就中途加入。
Top with your favorite ingredients. If you add the egg at the beginning, it will be hard-boiled. For a soft-boiled egg, add it partway through cooking.
將鍋放上爐，大火加熱至邊緣開始沸騰，轉小火，半蓋鍋蓋，燉至配料熟透。
Place the pot on the stove and heat on high until it starts to boil around the edges, then reduce to low, cover loosely, and simmer until the toppings are cooked through.
如有泡沫或雜質，用杓撇走。唔介意的話也可以唔理。
If any foam or scum appears, skim it off with a ladle. If it doesn't bother you, you can leave it.
喜歡可以加七味粉，完成！主圖配料有韓式泡菜——喜歡辣的強烈推薦！
Top with shichimi (Japanese seven spice) if you like, and it's ready! The main photo has kimchi as a topping—highly recommended if you like it spicy!
