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

Nabeyaki Udon

Course: Main Course
Cuisine: Japanese
Keyword: hot pot, noodle soup, udon noodle
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 2
Author: Nami
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.


For Udon Soup:

  • 3 cups dashi (720 ml; I used Awase Dashi)
  • cup shiitake dashi (reserved from rehydrating dried shiitake, see instructions)
  • 2 Tbsp mirin
  • Tbsp soy sauce
  • 1 tsp kosher/sea salt (use half for table salt)

For Shrimp Tempura:


  1. Gather all the ingredients.

    Nabeyaki Udon Ingredients
  2. 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
  3. 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
  4. In lightly salted boiling water, blanch the spinach starting from the stem side for 1 minute.
    Nabeyaki Udon 3
  5. Soak the spinach in iced water to prevent overcooking. Squeeze water out and cut into 1 ½” (4 cm) pieces.
    Nabeyaki Udon 4
  6. Slice the carrot. Optionally you can cut out the carrot into a flower shape with a vegetable cutter.
    Nabeyaki Udon 5
  7. Cut kamaboko into thin slices and break shimeji mushrooms into small pieces.

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

    Nabeyaki Udon 7
  9. 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.

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

    Nabeyaki Udon 10
  12. 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 a tempura batter mix. Simply combine tempura batter mix and cold water.

    Nabeyaki Udon 11
  13. Cook udon in boiling water. Once the noodles are separated, take them out and soak in ice water to prevent them from cooking further. Drain and set aside.

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

    Nabeyaki Udon 13
  15. 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
  16. Add an egg, spinach, and mitsuba and cover to cook until the egg is done to your liking.

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

Recipe Notes

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.