Happy Donabe Life

Nabeyaki Udon

Nabeyaki Udon is usually a single-serving simmered one-pot noodle made in a small donabe and love by people all over Japan especially in the cold winter season. There is nothing more appetizing than the briskly simmering soup udon in a cute donabe with the most comforting aroma of dashi broth. This is my very classic style Nabeyaki Udon, topped with chicken, spinach, shiitake, green onion, egg and kamaboko (old school!) which brings me so much joy and keep me warm. Feel free to omit or substitute toppings to your choice.

Vegan option

Use vegan dashi. Omit chicken and kamaboko.

Equipment

Classic-style Donabe 750 ml (Small) or larger

Servings

1

Ingredients

  • 360 ml (1 1/2 cups) dashi or your choice of stock
  • 1 1/2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 1/2 oz (40 g) or so chicken thigh, cut into small bite-size pieces
  • 2 medium shiitake mushrooms
  • 1 serving udon noodle, cooked half length of time as in the instructions right before adding to the broth
  • 1 green onion, thinly cut at an angle
  • 1 large egg
  • Some slices of kamaboko (fish cake)
  • Some blanched spinach
  • Shichimi togarashi, for serving

Procedure

  1. Heat the dashi in a donabe over medium-high heat. As soon as it starts boiling, add the mirin and soy sauce. Bring back to a high simmer.
  2. Add the chicken, shiitake and green onion. Bring back to a high simmer.
  3. Add the udon, followed by the egg, kamaboko, and spinach. Cover and cook for a minute or until the egg is cooked to your desired doneness. Turn off the heat.
  4. Serve immediately at a table. Enjoy with a little sprinkle of shichimi togarashi, if you like.


This dish can keep your body warm for a long time.

MRS DONABE’S RECIPES

Suggested Tools and Tableware

Ingredients Used in this Recipe

 
  • Recipe Search

    Generic selectors
    Exact matches only
    Search in title
    Search in content
    Search in posts
    Search in pages
    Filter by Categories
    Dry-Heat Donabe
    Classic-style Donabe
    Donabe Type
    Fukkura-san (Tagine-style Donabe)
    Ibushi Gin (Donabe Smoker)
    Kamado-san (Donabe Rice Cooker)
    Miso-shiru Nabe (Donabe for Soup & Stew)
    Mushi Nabe (Donabe Steamer)
    Toban (Donabe Skillet)
    Yaki Yaki San (Iga-yaki Grill)
    Sauce/ Condiment for Donabe Dishes
    Other Donabe
    Beyond Donabe
  • Recipes recently added

  • Instagram

  • Copyright © 2024 TOIRO. All rights reserved.