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 largerServings
1Ingredients
- 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
- 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.
- Add the chicken, shiitake and green onion. Bring back to a high simmer.
- 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.
- 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.
