Nabeyaki Udon is a hearty Japanese noodle dish served piping hot in an earthenware pot (nabe). Thick, chewy udon noodles are simmered in a savory dashi-based broth with soy sauce and mirin, then topped with a variety of comforting ingredients such as tempura shrimp, egg, chicken, shiitake mushrooms, and seasonal vegetables. Served bubbling hot straight from the pot, Nabeyaki Udon is the perfect dish for cold days, offering warmth, comfort, and a satisfying balance of flavors.
Ingredients
- 2 servings udon noodles (fresh or frozen)
- 3 cups dashi broth
- 2 Tbsp soy sauce
- 1 Tbsp mirin
- 1 Tbsp sake
- 1 tsp sugar
- 2 shrimp tempura
- 1 egg
- 2 slices kamaboko (fish cake)
- 1 shiitake mushroom (scored on top)
- A handful of spinach or other leafy greens
- 2 snow peas (or other seasonal vegetables)
- 1 slice narutomaki (optional)
Instructions
- Prepare dashi in an earthenware pot (donabe) and bring to a gentle simmer.
- Season with soy sauce, mirin, sake, and sugar. Adjust to taste.
- Add udon noodles and simmer until heated through.
- Place kamaboko, shiitake, greens, and snow peas on top.
- Crack an egg into the pot and let it cook gently in the simmering broth.
- Finally, add shrimp tempura on top just before serving to keep it crisp.
- Serve bubbling hot directly from the pot.
Tips
- Using donabe enhances both presentation and heat retention, keeping the udon hot until the last bite.
- Prepare shrimp tempura separately to maintain crispiness before topping the noodles.
- For richer flavor, add chicken thigh pieces or more seasonal mushrooms.
Serving Ideas
- Enjoy with pickles and a small bowl of rice for a traditional Japanese meal.
- Sprinkle with shichimi togarashi for a spicy kick.
- Pair with hot green tea for a warming experience on cold days.
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