Nabeyaki Udon 鍋焼きうどん

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  • 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.

    Donabe containing udon noodles, chicken, fish cake, mushrooms, and vegetables in a flavorful soup broth

    Nabeyaki Udon (鍋焼きうどん) is a hot udon noodle soup traditionally served in individual donabe (earthenware pot) or iron pots.

    Besides udon noodles, the soup usually includes chicken, kamaboko (fish cake), mushrooms, and vegetables such as spinach, long green onion (Negi), and carrot. In addition, an egg and a large shrimp tempura is served on top.

    Watch How to Make Nabeyaki Udon

    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!

    Donabe containing udon noodles, chicken, fish cake, mushrooms, and vegetables in a flavorful soup broth

    The most time-consuming part for me was making shrimp tempura from scratch. I know quite a lot of readers do not have access to frozen shrimp tempura in nearby grocery stores (for us, we can get one in Trader Joe’s), but if you do, I’d recommend using packaged shrimp tempura to save time.

    All the ingredients I have included for this nabeyaki udon are ones 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.

    Donabe containing udon noodles, chicken, fish cake, mushrooms, and vegetables in a flavorful soup broth

    Get Your Donabe (Earthenware Pot) Ready!

    You have a couple of options to cook and serve this dish.

    1. Cook the noodles in a large pot and serve in individual bowls – you don’t need donabe
    2. Cook the noodles in a large donabe and serve in small individual bowls – similar to hot pot-style
    3. Cook the noodles in individual donabe pots and serve the pot directly – This is the restaurant-style

    Japanese Earthenware Pots on a wooden table.

    How To Season Donabe (Earthenware Pot)

    More Noodle Soup Recipes Similar to Nabeyaki Udon:

    Donabe containing udon noodles, chicken, fish cake, mushrooms, and vegetables in a flavorful soup broth

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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    5 from 5 votes
    Donabe containing udon noodles, chicken, fish cake, mushrooms, and vegetables in a flavorful soup broth
    Nabeyaki Udon
    Prep Time
    30 mins
    Cook Time
    30 mins
    Total Time
    1 hr
     
    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.
    Course: Main Course
    Cuisine: Japanese
    Keyword: hot pot, noodle soup, udon noodle
    Servings: 2
    Author: Nami
    Ingredients
    For Udon Soup:
    For Shrimp Tempura:
    • 2 shrimp
    • 25 g tempura batter mix (1 oz)
    • 40 ml water (about 3 Tbsp; use cold water)
    • corn (for dusting)
    Instructions
    1. Gather all the ingredients.

      Nabeyaki Udon Ingredients
    To Prepare the Ingredients
    1. 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 in water.

      Nabeyaki Udon 1
    2. 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 it.

      Nabeyaki Udon 2
    3. In lightly salted boiling water, blanch the spinach starting from the stem side for 1 minute.

      Nabeyaki Udon 3
    4. Soak the spinach in iced water to prevent overcooking. Squeeze water out and cut into 1 ½” (4 cm) pieces.
      Nabeyaki Udon 4
    5. Slice the carrot. Optionally you can cut out the carrot into a flower shape with a vegetable cutter.

      Nabeyaki Udon 5
    6. Cut kamaboko into thin slices and break shimeji mushrooms into small pieces.

      Nabeyaki Udon 6
    7. Slice the long green onion diagonally and cut the chicken into 1” (2.5 cm) pieces.

      Nabeyaki Udon 7
    To Make the Udon Soup
    1. To make udon soup, combine the dashi and shiitake dashi (reserved liquid from dried shiitake mushrooms) in a small saucepan. Bring it to a boil over medium-high heat.

      Nabeyaki Udon 8
    2. Once boiling, add mirin, soy sauce, and salt. When boiling again, turn off the heat and set aside.
      Nabeyaki Udon 9
    To Make Shrimp Tempura
    1. To make shrimp tempura, follow this instruction to clean the shrimp and make them straight.

      Nabeyaki Udon 10
    2. To make the tempura batter, combine the tempura batter mix and water. Lightly dust the shrimp with potato starch/cornstarch before dredging the shrimp in the batter. Deep fry at 340-350 ºF (170-180 ºC) until golden brown. If you want to make the tempura batter from scratch and learn tips on how to deep fry the shrimp, you can read the recipe here.

      Nabeyaki Udon 11
    To Prepare Udon Noodles
    1. Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Cook the frozen udon noodles in boiling water for 30 seconds (no need to defrost). If you use dry noodles, follow the package instructions. Drain the water and chill in ice water to prevent the noodles from cooking further.

      Nabeyaki Udon 12
    To Assemble
    1. Divide ingredients (except for the egg, spinach, and mitsuba) into two individual earthen donabe clay pots (or use any big pot).

      Nabeyaki Udon 13
    2. 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.

      Nabeyaki Udon 14
    3. Add an egg, spinach, and mitsuba and cover to cook until the egg is done to your liking.

      Nabeyaki Udon 15
    4. Add shrimp tempura on top and serve. Sprinkle shichimi togarashi (Japanese seven spice) if you like the soup spicy.
      Nabeyaki Udon 16
    Recipe Notes

    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.

     

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