📝 About This Recipe
Nabeyaki Udon is a beloved Japanese classic, traditionally served bubbling hot in individual 'donabe' clay pots. This soul-warming noodle soup features thick, chewy udon noodles bathed in a savory dashi broth, topped with an array of colorful ingredients like shrimp tempura, chicken, and a delicate poached egg. It is the quintessential winter comfort food, offering a harmonious balance of textures and deep umami flavors that celebrate the art of Japanese home cooking.
🥗 Ingredients
The Broth (Dashi Base)
- 3 cups Dashi stock (Awase dashi made from kombu and bonito flakes is best)
- 2 tablespoons Soy sauce (Usukuchi/light color soy sauce preferred for aesthetics)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1/2 teaspoon Sugar (To balance the saltiness)
- 1/4 teaspoon Salt (Adjust to taste)
Main Components
- 2 bricks Frozen Udon noodles (Sanuki-style frozen noodles have the best texture)
- 4 ounces Chicken thigh (Cut into bite-sized pieces)
- 2 pieces Shrimp Tempura (Pre-made or freshly fried)
- 2 large Eggs (Fresh for poaching)
Vegetables and Garnishes
- 2 pieces Shiitake mushrooms (Stems removed, decorative cross cut on caps)
- 4 slices Kamaboko (Fish cake) (Pink and white variety)
- 1/2 stalk Naganegi onion (Sliced diagonally; can substitute with thick scallions)
- 1/2 cup Spinach (Blanched and squeezed dry)
- 2 slices Carrot (Cut into flower shapes for garnish)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for serving)
👨🍳 Instructions
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1
Prepare all your toppings first. Slice the chicken into bite-sized pieces, remove shiitake stems, and cut a small 'X' or star shape into the top of the mushroom caps for a professional look.
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2
Blanch the spinach in boiling water for 30 seconds, immediately shock in ice water, squeeze out excess moisture, and cut into 2-inch lengths.
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3
In a medium saucepan, combine the dashi stock, soy sauce, mirin, sugar, and salt. Bring to a gentle simmer over medium heat to allow the flavors to meld.
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4
If using individual donabe (clay pots), divide the broth between two pots. If not, use one medium pot. Bring the broth back to a boil.
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5
Add the chicken pieces to the simmering broth. Cook for 2-3 minutes until the chicken is no longer pink on the outside.
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6
Add the frozen udon noodles directly into the pot. There is no need to thaw them first; they will separate naturally as they heat up.
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7
Once the noodles have loosened, arrange the shiitake mushrooms, carrots, and kamaboko fish cake slices on top of the noodles.
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8
Crack one egg into the center of each pot (or two eggs if using one large pot). Cover with a lid and simmer for 2-3 minutes.
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9
Check the eggs; the whites should be set but the yolks should remain runny for a rich, creamy finish.
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10
Just before serving, tuck the blanched spinach and sliced naganegi onion into the side of the pot.
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11
Place the shrimp tempura on top of the noodles. In authentic Nabeyaki, the tempura coating absorbs some broth, creating a delicious texture.
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12
Turn off the heat and serve immediately while the pot is still sizzling and the broth is bubbling.
💡 Chef's Tips
Use frozen udon instead of dry noodles; the texture is significantly more 'mochi-mochi' (chewy and bouncy). If you don't have a clay pot, a heavy-bottomed Dutch oven or cast iron pot retains heat similarly well. Don't overcook the egg; the residual heat of the clay pot will continue to cook it even after you take it to the table. For the best flavor, make your dashi from scratch using kombu and katsuobushi rather than using instant powder. Use 'Usukuchi' (light) soy sauce to keep the broth clear and golden rather than dark brown.
🍽️ Serving Suggestions
Serve with a side of Shichimi Togarashi (seven-spice powder) for those who enjoy a spicy kick. Pair with a glass of chilled dry Sake or a hot roasted Hojicha tea to complement the savory broth. A small side of Japanese pickles (Tsukemono) provides a refreshing crunch between bites of soft noodles. Keep a small extra bowl on the side to discard the shrimp tails and mushroom stems.