Nabeyaki udon
Nabeyaki udon, from above
Non vegJapan

Nabeyaki udon

Udon cooked in its own pot with egg, chicken, fish cake and a tempura prawn. A winter hug.

35 minTime
44 gProtein each
mildSpice
One pot, one person2 chapters · 1 min read

Make it your way

Grandma's wayUdon in a pot with egg, chicken and tempura.
The original
621kcalsame
44 gproteinsame
4 gfibresame
35minutessame

Nabeyaki udon.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Udon noodles2 packs
Waterfor dashi
Kombua piece
Bonito flakesa handful
Soy sauce2½ tbsp
Sugar2 tsp (or mirin)
Salta pinch
Chicken, boneless100 g thigh, in pieces
Fish cakeskamaboko, sliced
Button mushroomshiitake
Spinacha handful, blanched
Egg2
Prawns (shrimp)2 large
Maida (all-purpose flour, plain flour)for tempura batter
Cooking oil (vegetable oil)absorbed from frying
Spring onion (green onion, scallion)1, in pieces

Method

4 steps
  1. 1Make dashi with water, kombu and bonito; strain and season with soy, sugar and salt.
  2. 2Fry the prawns in a light tempura batter until crisp.
  3. 3In small clay pots or one pot, add udon, broth, chicken, mushrooms and fish cake. Simmer until the chicken is cooked through.
  4. 4Crack an egg in each, add spinach and spring onion, cover 2 minutes. Top with the tempura prawns.
Serve it like this

Bring the pot to the table still bubbling on a wooden board, lid on, and lift it in front of the diner.

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Make it a meal

What goes with Nabeyaki udon: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Japanese milk bread210 min
On the side Japanese cucumber salad15 min
On the side Kabocha no nimono25 min
A little snack Onigiri40 min
To drink Matcha latte5 min
Something sweet Matcha ice cream20 min
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