Fight the cold days with this steamy Nabeyaki Udon served in donabe. Topped with chicken, tempura & heaps of vegetables in an umami dashi soup, this hot noodle soup would be your favorite kind of winter comfort food.
Nabeyaki Udon (鍋焼きうどん) is a hot udon noodle soup traditionally served in individual donabe (earthernware pot) or iron pots.
Besides udon noodles, the soup usually includes chicken, kamaboko (fish cake), mushrooms, and vegetables such as spinach, Tokyo or naga negi, and carrot. In addition, an egg and a large shrimp tempura is served on top.
Watch How to Make Nabeyaki Udon 鍋焼きうどんの作り方
Tender udon noodle served in savory dashi soup, topped with chicken, carrots, shrimp tempura, kamaboko, and mushrooms.
The literal translation for nabeyaki udon is, you’ve guess it, “cook in hotpot udon”. This nabeyaki udon recipe (especially with step-by-step pictures) might seem long, and to be honest, it took quite a while for us to shoot the video. BUT! The recipe is easy and doesn’t take that much effort to make (if you don’t have to video each step). Simply make dashi (soup stock), add udon and ingredients you like in a pot, and cook!
The most time consuming part for me was making shrimp tempura from scratch. I know quite a lot of reader do not have access to frozen shrimp tempura in nearby grocery stores, but if you do I’d recommend using packaged shrimp tempura to save time (or you can skip on shrimp tempura. No? I know, that’s the best part right?).
All the ingredients I have included for nabeyaki udon are ingredients that are commonly used in Japan. If you cannot find the same ingredients like kamaboko (fish cake), it’s okay to skip and use ingredients that are available to you.
On a cold and rainy day like today, a steaming pot of nabeyaki udon served right at the table is definitely comforting.
Get Your Donabe (Earthenware Pot) Ready!
How To Season Donabe (Earthenware Pot)
I hope you enjoy making my Nabeyaki Udon recipe! If you make one of these recipes, snap a picture and hashtag it #JustOneCookbook. I love to see your creations on Instagram, Facebook, & Twitter! Thank you so much for reading and till next time!
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- 4 dried shiitake mushrooms
- ½ cup water
- 1 stalk spinach (rinsed)
- 1 inch carrot (1" = 3 cm)
- 1 package Kamaboko (fish cake) (but you will only need a few slices)
- ⅓ shimeji mushrooms (⅓ mushrooms = 1 oz or 28 g) (bottom 1/2" trimmed)
- 6 inch Negi/Long Green Onion (6" = 15 cm) (use white part, or leeks + green onions/scallions)
- 1 chicken thigh
- 2 package Udon noodles (I like sanuki udon)
- 2 large eggs
- 2 stalks Mitsuba (Japanese parsley) (optional)
- 2 Shrimp Tempuras (see below for instructions)
- Shichimi Togarashi (Japanese seven spice) (optional)
- 3 cups dashi (3 cups = 720 ml)
- ⅓ cup shiitake dashi (reserved from rehydrating dried shiitake, see instructions)
- 2 Tbsp mirin
- 1½ Tbsp soy sauce
- 1 tsp salt (kosher or sea salt; use half if using table salt)
- 2 shrimp
- 25 g tempura batter mix (25 g = 0.9 oz)
- 40 ml water (40 ml = about 3 Tbsp) (cold)
- Potato/corn starch (for dusting)
Gather all the ingredients.
- Soak dried shiitake mushrooms in water to rehydrate for 15 minutes. You need just enough water to cover the mushrooms, and place a smaller bowl on top to keep the mushrooms submerged under water.
- Squeeze the excess water out of mushrooms. Cut off the stems if there are any and score a cross on top. Keep the leftover soaking liquid (dashi) for udon soup. Strain the dashi through a mesh strainer to remove any grit or impurities before using.
- In lightly salted boiling water, blanch the spinach starting from the stem side for 1 minute.
- Soak the spinach in iced water to prevent overcooking. Squeeze water out and cut into 1 ½” (4 cm) pieces.
- Slice the carrot. Optionally you can cut out the carrot into a flower shape with a vegetable cutter.
- Cut kamaboko into thinly slices and break shimeji mushrooms into small pieces.
- Slice naga negi diagonally and cut the chicken into 1” (2.5 cm) pieces.
- To make udon soup, combine dashi soup and dashi from dried shiitake mushrooms in a small saucepan. Bring it to a boil over medium high heat.
- Once boiling, add mirin, soy sauce, and salt. When boiling again, turn off the heat and set aside.
- To make shrimp tempura, first we prepare shrimp. Follow this instruction to clean the shrimp and make them straight.
- To make shrimp tempura, click here for the complete instructions, from how to make tempura batter and to deep fry. For today’s recipe, I used tempura batter mix. Simply combine tempura batter mix and cold water.
- Cook udon in a boiling water. Once the noodles are separated, take them out and soak in ice water to prevent from cooking further. Drain and set aside.
- Divide ingredients (except for egg, spinach, and mitsuba) into two individual earthen donabe clay pots (or use any big pot).
- Add udon soup and cover with the lid. Bring the soup to a boil over medium high heat. When it comes to a boil, leave the lid slightly open to let some steam out, or it will overflow. Lower the heat and simmer to cook until the chicken is cooked through.
- Add an egg, spinach and mitsuba and cover to cook until the egg is done to your liking.
- Add shrimp tempura on top and serve. Sprinkle shichimi togarashi (Japanese seven spice) if you like the soup spicy.
Prep/Cook time: This may vary depends on the ingredients you use and whether you use precooked shrimp tempura or make from scratch.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Your udon looks delicious.
This is my kind of comfort food!
I love the flower shaped carrots. So cute!
Thank you Alexis! 🙂
What an amazing dish, Nami. So many ingredients adding to what must be a lot of complex flavours and textures.
Your soup looks absolutely gorgeous and delicious might I add.
I love eating nabeyaki udon, I used to visit this one Japanese restaurant in the past and I always ordered their nabeyaki udon, simply beautiful and delicious! This recipe is certainly a keeper for a cold winter day, thanks for sharing it :)!
Your recipes are so interesting and beautifully explained. I would love see an extra page on your site that helps us to understand the cooking implements you use and the serving dish ware. For instance, the crockery in these pictures are veru pretty. They have lids. So would these be cooking pots, or serving dishes? Is this a single serving or a family sized portion? I also noticed something leaning against the crockery that looks like it is made of wood., but we don’t see the entire item. Thanks so much for sharing the Japanese cuisine, ettiquet and culture.
Hi Deborah!
Interesting! I’ve never thought of sharing information about Japanese cooking implements/utensils or dishware (maybe because I have limited items here in the U.S.). Something to think about. 🙂
Yes this pot is used for cooking and serving at the same time. Japanese uses portable stove (or built in stove for restaurants) and we can eat while food is cooked. Sometimes we share a big pot, and each person serve the food into your bowl/plate, sometimes individual small pot like today’s post.
What you see is the wooden scooper/ladle, which is only used for serving (we don’t use for cooking). It’s just a little fancier than cooking ladle. 🙂
Your questions and observation made me realize things that are “normal” for me maybe not be so for some people. I live in the U.S. but many of things can be purchased here, so I feel like nothing is so “special”… but if you have never seen a clay pot like this or serving ladle (which are pretty common in Japanese restaurants here), it can be an interesting topic!
Thank you so much for writing Deborah!
あらま。盛りだくさんの鍋焼きうどんだこと。手抜の私のとは大違い。ふつうにだしも市販のものを使ってます。偉いぞ、なみちゃん。おいしそう相変わらず！
I’m almost eager for summer to end after looking at these photos, Nami!
I once had this kind of udon in Four Season,
the special treat is the udon itself ifused with fish flavour(i didn’t sure weater it’s from fish paste or just flavoured) , not just in the broth…
have u ever found that kind of udon in Japan???
Btw, your preparation pictorial is awesome, did u got your own assistant shoots it???
Hi Dedy! Hmmm I’m not sure “fish” flavored udon? I might know, but nothing came to my mind by hearing the description…
While I cook, my husband shoot a video and take step by step pictures. It’s definitely 2 people jobs and we always feel we need one more person to make better quality video. Final shoot, we take pictures together, but mainly I do. 🙂
This looks wonderful, Nami. Your family is so lucky to have you making these amazing meals!
Your food styling in your photos is so good! You could just post pictures and I’d be happy. But I love your recipes! This one is a winner — thanks so much.
My daughter and my favorite! 🙂 i don’t think i know how to fry the tempura..
wow, what a magnificent dish Nami!! Real winter warmer. And it looks like such fun to make.
I can imagine this being really good on a cold and rainy evening. The meal looks like it has absolutely everything in it with not only nutrition but lots of colour. I’m pleased to hear you say it’s easy to make xx
What a wonderful soup. I love all the ingredients.. especially the shrimp tempura. 🙂 We are also having a very cold rainy day here.. wish I could fly some of that comforting soup over to my house. 🙂
Nami-san, this is gorgeous! Lots of delicious flavors and textures going on in this heartwarming dish. Glad to hear that you had a spa day whilst the boys were having their game day. I know exactly what you mean about photography and filming taking so long. The last couple of days I just cooked, no photography, no documenting —just cooking. Just cooking is a breeze. I forgot how easy it is… LOL Take Care, BAM
Since you take step by step pictures, you understand! 🙂 I used to think step by step pictures are so tedious! But now, with video shooting, OMG, this takes so long to do one step… we usually have a script but still, it takes time to set up a position and sometimes do several clips for one action… Our weekend work gets longer and longer….. >_<
Oh my Goodness Nami, I cant believe the beauty of this dish!
And the preparation and everything, this is an award winning post my friend. 🙂
Hugs and Kisses
Eri
Looks so delicious. So perfect for this cold weather.
I would love to have such a lovely steaming bowl now. Can you believe I have never had udon? I must correct this mistake soon. (I suspect I would have problems with shrimp tempura: I’d eat it before it would land on the soup 😉 ).
Oh my god, I love Nabeyaki Udon. I always order this when I’m going to a certain Japanese restaurant in Duesseldorf. It’s so delicious. The ones I had always had a piece of mochi in it.
Hi Asami! I noticed a lot of my friends order this too. 🙂 Me too! Mochi in any food/dessert is my favorite!!! <3
Hi Nami, what a stunning dish! I’m very glad of the step by step instructions – as always, you make it look so easy (and delicious).
The soup looks just wonderful and there are so many great things in it. I actually have a special weakness for udon noodles too. Only disappointment is there there is only 1 shrimp tempura per dish 😉
Your new site is gorgeous! I haven’t stopped by in awhile, and I’m sorry about that. But this Udon looks amazing, and has inspired me to make something like it tonight. xo
Gorgeous Nami, would love to make this, though not sure if I can get a hold of some kamaboko, really haven’t seen it around.
This udon looks amazing Nami, I love all the flavorful ingredients and cooking everything in the earthenware pot makes this such a warm and comforting meal:) Sounds perfect for a gloomy and chilly day!
Nabeyaki Udon!! That’s my favorite winter food. And, yes, has to have Ebi-no-Tenpura with it. This makes me want to go back to Japan…sigh!
Hi Ayako! Do you eat Ebi no Tempura first or last? I have to eat as soon as it comes… while it’s somewhat crispy not too soggy. 😀
Hi Nami-san!
Well, I usually take a small bite of Ebi-Ten first, then eat Udon noodle, perhaps Kamaboko next and noodle again and so on! Then I come back to Ebi again 🙂 I would like to enjoy the harmony of all the ingredients little by little ’til the end. I don’t mind if the Ebi-Ten gets soggy. It’s kind of like eating “Tanuki Udon”, right?
Hi Ayako! Thank you so much for answering my question! 🙂 It’s probably just me who try to finish tempura first! I have never been a fan of soggy tenkasu – so when I make tanuki udon first, I eat tenkasu before they absorb all the liquid. I know, I’m so weird! =P Thanks again, and have a great weekend!
With all this cold weather, I definitely want a bowl of this. Plus, I LOVE hotpot foods!
Hi Nami, this is one of our favs when dining in Japanese restaurant. My kids really like eating this!
I’ve enjoyed the video so much! Thanks for sharing this recipe Nami, now I can make it for my friends and brag about my kitchen skills, LOL 🙂
I’ve been meaning to break out my hot pot all winter and this is just the day to do it. Thanks for the idea! And happy Setsubun!
That bowl of soup looks awesome! Love the colours and all the goodies. I love soups like these and lately I’ve been making more Thai soups but I need to expand into Japanese versions. Looks wonderful!
A great winter dish! Very appetizing.
Cheers,
Rosa
these noodles are the best 🙂 and i love that you served this with an egg and shrimp tempura on top! that just takes the dish to a better level to me! i love tempura but the broth itself in this dish screams flavorful
Mmmm.. looks very tasty!
Thanks for sharing this recipe with us! It’s perfect for the snowy and wet weather that we’ve been having in the Northeast… =) I also love how personalized the size of your nabe pot is. It’s encouraging me to shop for a smaller one for easier cooking and portioning when I eat by myself.
Hi Kimmi! You guys are having a really cold winter this year. Wish I can send you a pot of Nabeyaki Udon! 🙂 Stay warm… 🙂
I really enjoy the step by step instructions for your recipes. You make me feel like you are standing beside me guiding me through each step . Thank you!’
Hi Virginia! Thank you so much! I’m happy to hear you like my step-by-step instructions. It really takes time (too much time) to prepare step by step, but feedback like yours keep me going! 😀 Thank you!!!
Hi Nami, do you know if there is some “hack” dashi I can make? I really want to make tempura udon again soon and finally was able to find some udon noodles, and I can get shrimp of course, and the other toppings but I just can’t get dashi anywhere! I read your other post about making it yourself but I can’t even find the ingredients to make it yourself… using katsuboshi (spelling?) or that sea kelp. I guess I might have to try to find a place which sells it online but it’s hard 🙁 Was wondering if you knew some “non-traditional” recipe which might work as a substitute!
Hi Charles! Haha, some “hack” dashi… Well, I think “Hondashi” (instant dashi powder) is the easiest dashi you can make. Just need hot water and Hondashi. However, instant dashi available outside of Japan contain MSG and it’s rare to see MSG-free dashi powder even in the US. So…. if you’re anti-MSG, this is not for you.
I think, kombu and katsuobushi (bonito flakes) are probably very hard to find if you don’t have Japanese grocery store.
For this particular recipe, you can use chicken stock. The flavor of stock should be very subtle, not overpowering (which is why dashi is perfect). Japanese seasonings are rather light, so even chicken stock can be very strong in fragrance/taste.
Anyway, I’ll send you an email about this separately. 🙂
After some warm temperatures of 65F+ past two weeks, this nabeyaki udon is so right for the sudden drop in temperatures around the Bay Area this week.
Got to say that some recipes are much easier than they sound, you know when you compare to the ingredients and/or the written method…I really loved your video, very informative! Well done guys! This would certainly hit the spot on this rainy night!
Oh my I love udon and this is a hot pot that has all my favorite ingredients and flavors. I only have this type of soup meal in a Japanese restaurant. But now you made it easy for me to make at home. Thanks for sharing, Nami. Have a good week!
What a delicious dish!
I love Udon noodles, YUM!
Delicious soup Nami and perfect for the cold weather. It is cold even here in Greece the last few days and this soup would be the perfect remedy!
oh awesome I want to try ! so well described recipe! love it!
Its freezing cold here and snow is expected this weekend, Udon would be perfect!
That is an amazing shot of the soup. I love udon noodles and you made this look so hearty and delicious. 🙂
This dish was amazing. The broth was so delicious…it has becomes one of our favorites!!
Too delicious and perfect for a warm night in but it’s so hot right now in Melbourne I don’t think we’ll be making this for a while hehe
Nabeyaki udon is a childhood favorite of mine! It’s actually still a favorite for me now. We just had it the other with sushi. Now I can make it right at home! 🙂
南カリフォルニアも寒くなりましたのでなみさんの鍋焼きうどんは完璧な食事だと思います。友達から天ぷらの作り方を学びましたが、ちょと怖がっています。。。しかし、店のエビ天ぷらを買いたくなかったら勇気を出して練習をしなければいきませんね。
That is what I call a nice bowl of noodles, I can devour that in no time
What a gorgeous meal Nami! It was interesting going through the process (thanks!). I can tell you are a true perfection because someone like me, who isn’t – would never even think of cutting the carrots slices with a flower cutter. 🙂 I also see that you used dried mushrooms, an ingredient I never think about. I always use fresh and sometimes they are very hard to find. Need to give the dried mushrooms a try. Thanks!
Now this is my kind of meal. This looks great, Nami. Definitely going to have to try it. I think I’m also going to purchase a copy of your ecookbook. Congrats on releasing it recently! 🙂
Skip shrimp tempura?? That sounds like madness. I would love a hot bowl of this, especially as we’re forecast to get more snow in a couple days.
I’ve bookmarked this page for a long time, hoping to come back to have a peek at one of my favourite Japanese style noodles. I absolutely love that you used fresh ingredients and stripped the cooking process down to easy steps. I don’t own a claypot (coincidentally is pronounced as “nga po” in Cantonese.. sounds like nabe, no?) but I can see how I am able to build this up in a regular bowl.
Hi Nami,
Another keeper for me.
Since I came across your blog, I’ve been making japanese cooking at least twice a week.
My family is a big fan of Japanese food (to the point where we think we must be Japanese in our previous lives) and Japanese cooking ingredients are always in my grocery list. But my knowledge was limited, so I always ended up cooking ‘fusion’ kind or the same thing over and over again.
Now, thanks to your blog, I improve so much in my knowledge and cooking Japanese food. I really feel like congratulating myself 🙂
Thank you, Nami!
my oldest son s
Hi Jayne! Your comment has just made my day! Thank you for your kind feedback. I’m so happy to hear you like Japanese food. It’s okay to make it fusion (and I do that with my own cooking with other cuisines), but if you can find authentic ingredients, do give them a try! Congratulations to you for cooking more Japanese food! 🙂
I love how you show us exactly what to do. Your recipes are so easy to make and this looks terrific.
Dear Nami,
I and my wife are Japanese food lovers, and so it was a happy accident that I discovered your website. Have tried out few recipes, and love the simple instructions for cooking.
Again, thank you!
sam
Hi Sam! I’m so glad you found my site, and welcome to my blog. 🙂 I’m happy to hear you tried some recipes already. Thank you so much for following! 🙂
Nami, I’ve been sick all week and finally felt up to giving this a try. I had to improvise with items I had in my pantry, instant dashi, baby bok choy, etc. but no matter, I’m so happy with the results, I feel better already! Thanks for this and all your other recipes and this wonderful website.
Martin in Denver
Hi Martin! So glad to hear you enjoyed this recipe! Improvising is great as we don’t always have the ingredients ready in the kitchen, or some ingredients can be hard to find in your area. I’m glad you tried this recipe! I hope you’re feeling much better from sickness. And thank you very much for reading my blog. 🙂
Made it for my lunch today, and it turn out really good! The udon soup was very tasty ; wonderful flavor.
I’m going to keep the recipe for udon soup, even alone it make a great light dinner (or soup for breakfast!).
Your recipes are very easy to make and so good, so thank you. 🙂
Hi Cassandre! Yay! So happy to hear you liked it. It’s very comforting and you can make many different variations with ingredients you have in your fridge. 🙂 Thank you very much for your kind words! 🙂
this is awesome! thank you so much for sharing this!
Hi Tang! Thank you for your comment! I hope you enjoy this recipe! 🙂
Very nice ! But won’t the udon be overcooked until the meat is cooked ? Thank you
Thank you Kelly! Unless you put a lot of meat, it should be okay. Udon should not be overcooked. In Step 13, you just need to loosen up udon, so you still need to cook more at the final stage. Hope this helps! 🙂
I love nabeyaki udon. I’ll have to try preparing it at home…unfortunately without the shrimp tempura
Hi Caroline! I hope you enjoy this recipe! 🙂
I felt a little ambitious today so I made your nabeyaki udon for dinner. Using your recipes, I also made the udon noodles from scratch, the dashi soup and finally the shrimp tempura. So glad that I was finally able to make use of my mother’s nabe pots. Brought back wonderful memories of when she used to make this for me! Thanks to your step by step instructions, photos and videos it all came together beautifully and tasted amazing! All the work put into it was worth it when my family said it was delicious!!
I first had this dish while pregnant when visiting Hawaii… It was the ONLY thing I could eat in the morning and keep down. Its been many years since that time and while I have been able to find and consume this at local Japanese restaurants, Am and so very happy to be able finally to make this and eat it at home!!!! Thank You for making this possible!!!!
Hi Lyn! Aww thanks so much for your sweet story. I’m so happy to hear you tried it at home! You can make your variations with toppings you enjoy if you make it at home. Thanks so much for your kind feedback, Lyn!
Went with a friend to an Asian market to purchase fish cakes and some other necessary items to make my Nabeyaki Udon ‘taste” more authentic!!!! While I still do not have an authentic ceramic Nabe, I do own the perfect size cast iron pot that I Will use until I Am able to locate a ceramic one in my area…. Can’t wait to try your recipe tomorrow!!!
Thank you Lyn! Hope you enjoy making this dish this winter! 🙂
I wanted you to know that I made Nabeyaki udon for my 93 year old mother last night for dinner and she was amazed! Thank you for the easy to follow directions and for making me look like I know what I’m doing . My mother is traditional old school Japanese and I’m so Americanized even though I was born in Japan that I really don’t know how to cook Japanese food. Thanks to you I am Learning….
Hi Anne! So happy to hear your mom enjoyed this recipe! I don’t make fusion dishes (maybe sometimes) so my recipes must be very “nataukashii” (nostalgic?) to your mom. 🙂 Thanks so much for your kind feedback!
Hi Nami , i found all the ingredients at a japanese store in SF but i dot have the hot pots with lids to cook it in , if i cook it in a normal pan I guess i transfer it carefully scooping in a bowl? thank you for all your hard work and beautiful recipes
Hi Nike! Instead of Donabe that I used for this recipe, you can simply use a regular pot/saucepan with a lid. Donabe retain the heat very well after cooking, but you can just use a regular pot or maybe dutch oven? Thank you for your kind words. Your photography is amazing! I wish I have the photography talent. 🙂 Good to know a local photographer! 🙂
I tried this recipe and it’s so yummy! Thank you so much Nami for yet another good idea and recipe! I am lucky enough to be able to get frozen ready made tempura shrimps at the supermarket. Can I ask whether I can deep fry a bit more at one go and leave the extra pieces for next day’s rice ball filling by just heating them up in the toaster?
Hi Judy! I’m so happy to hear you liked this recipe! I’m not always a big fan of frozen ready-made food BUT sometimes it’s so convenient to just put the premade tempura on top of Nabeyaki Udon and the whole meal gets much better. 😀
Yes, as long as you use the toaster oven, it will get crunchy again (but then when you put in onigiri, it gets soften). 🙂
Hi Nami!! I just bought a donabe and followed your instructions to season it 🙂 I think I will make udon soup with shrimp, chicken and egg and local vegetables! So excited!!
Hi Samantha! Ohhh how awesome! It’s so delicious when you make food in a donabe, and I hope you enjoy cooking with this. Make sure not to use high heat. 🙂 Looking forward to seeing your creation. xo
this would be extra good with tofu!!
Yes! Hope you will like this recipe with tofu! 🙂
Have you had this dish at Yayoi? At Yayoi, it comes with this delicious yuzu sauce, made from yuzu and salt. Is it possible to buy that sauce in the bay area? I am addicted to eating nabe mixed with that sauce.
Thanks so much for introducing Yayoi – I’ve never been there but I’ll check it out when I go back to the States. I love that they do teishoku style – instead of typical “Japanese menus in the US”.
Yes, you can buy yuzu extract in a Japanese supermarket. Nijiya sells this bottle and it’s the best one we can get here (I don’t recommend other cheaper kind because it doesn’t taste good).
https://www.justonecookbook.com/pantry_items/yuzu/
Thank you so much for the link. Thanks to your page, I figured out the sauce — Yuzu kosho. I can’t wait to buy it and use it.
Ohhh Yuzu Kosho! Yes, they have it in a jar. 🙂 Spicy and delicious!
Step 4 just says “%https://www.justonecookbook.com/wp-content/uploads/2014/02/Nabeyaki-Udon-3.jpg”
Thanks so much for letting me know! It’s been fixed. 🙂
Hello Nami! First I would like to say I really love your recipes, I grew up on japanese food because I live in a highly asian area, and I love it, but your recipes are even better than some of the homemade Japanese food I’ve eaten at my friends’ houses!! Thank you for sharing!!
I live very close to a large japanese supermarket (Mitsuwa), so I am able to buy frozen shrimp tempura. I was wondering, is there a brand you recommend/prefer? Or will any be fine?
Thank you so much!
Hi Dani! Aww thank you so much for your kind words. I’m so happy to hear you like my recipes. 🙂
Nope, I don’t particularly have a favorite brand. In the past, I purchased frozen shrimp tempura from Costco, Trader Joe’s and Nijiya. 🙂
Pretty! How much dried udon would we use for one packet of the Sanuki udon? Thanks!
Hi Jeanie! I recommend roughly 100 grams to start? I read online that the weight is increased 3 times after being cooked. Each frozen udon package is 250 gram. 🙂
Thanks! I was thinking something like an amount the size of a dime in cross-section per person, but this seems much more quantifiable, lol.
Hi Jeanine! Oh… sorry… Some udon noodles are flat some are thin… hard to tell… just like pasta, use the similar measurement. 🙂