Miso nikomi pot

This is a dish I similated Miso Nikomi Udon of Nagoya.  I'm not really familier with this dish because I've never had the original of this Udon dish but I just looked at the recipe on the internet.  Each time I make a hot pot in Singapore, I cook in the stove and serve it as a dish.  I don't cook the pot on the table because it's too hot.

Miso from Nagoha region is called "Haccho miso" which is a dark miso.  The taste is very strong compares to the miso of my region but it's very tasty as a dish like this.

「味噌煮込みうどん」名古屋の味噌煮込みうどんを参考にした鍋料理を作った。シンガポールで鍋は暑いので、卓上コンロは使わず、キッチンで料理したものを取り分けながら食べる。豚肉、豆腐、キャベツ、ネギを軽く味噌で煮込んで最後にうどんを投入した。八丁味噌はあまり食べなれない味だが、たまには美味しいと思う。シンガポールのサンバルチリを薬味にしたが、相性がとてもよかった。