Main CourseDinner

Nabeyaki Udon

Name: Nabeyaki Udon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 200 g dried udon noodle; 600 ml dashi stock; 2 tbsp soy sauce; 2 tbsp mirin; 150 g boneless, skinless chicken thigh cut into bite-sized pieces; 4 pcs shiitake mushroom stems removed, scored caps; 100 g napa cabbage chopped; 2 pcs scallion sliced diagonally; 2 pcs egg; 2 pcs shrimp tempura store-bought or homemade; 2 slice kamaboko (optional); 1 pinch shichimi togarashi (optional)

This comforting Japanese hot pot features chewy udon noodles in a savory dashi broth, topped with tempura, chicken, egg, and vegetables. It's a satisfying one-bowl meal perfect for a cold day. Each component is cooked directly in the pot, creating layers of flavor.

An original recipe by Forkin

Total time: 45 min
Serves: 2
Difficulty: Medium

Allergen information: may contain crustaceans, eggs, fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

200 gdried udon noodle
150 gboneless, skinless chicken thigh, cut into bite-sized pieces
4 pcsshiitake mushroom, stems removed, scored caps
100 gnapa cabbage, chopped
2 pcsscallion, sliced diagonally
2 pcsegg
2 pcsshrimp tempura, store-bought or homemade
2 slicekamaboko(optional)

broth

600 mldashi stock
2 tbspsoy sauce
2 tbspmirin

garnish

1 pinchshichimi togarashi(optional)

Equipment

donabe · large pot · cutting board · knife

The method

Step by step

1
Cook the udon noodles according to package instructions until al dente; drain and rinse with cold water to prevent sticking, then set aside.
About 10 min
2
In a donabe (Japanese earthenware pot) or a heavy-bottomed pot, combine the dashi stock, soy sauce, and mirin. Bring the broth to a gentle simmer over medium heat.
About 5 min
3
Add the chicken pieces to the simmering broth and cook for 3-4 minutes until nearly cooked through.
About 4 min
4
Add the shiitake mushrooms and napa cabbage to the pot and continue to simmer for another 3 minutes until the vegetables are tender.
About 3 min
5
Gently add the cooked udon noodles to the pot, distributing them evenly.
About 1 min
6
Crack the eggs directly into the broth, spacing them apart. Cover the pot and cook for 2-3 minutes, or until the egg whites are set but the yolks are still runny.
About 3 min
Cook’s note: Adjust cooking time for eggs to your preferred doneness.
7
Carefully place the shrimp tempura, kamaboko slices (if using), and sliced scallions on top of the noodles and other ingredients.
About 1 min
Cook’s note: Place the tempura last to keep it crispy.
8
Serve immediately in the hot pot, optionally garnished with shichimi togarashi.
Cook’s note: Each person can serve themselves directly from the communal pot.

Keep it good

Storage

Store any leftover broth and cooked ingredients separately in airtight containers.

Reheating

Gently reheat the broth and ingredients in a pot over low heat; add fresh noodles if desired.