How to make delicious Nabeyaki Udon (鍋焼きうどん) with chicken, shrimp tempura and vegetables. (Serves 2)
- 500ml dashi (see homemade dashi recipe)
- 2 1/2 tbsp (37.5ml) soy sauce
- 1 tbsp (15ml) mirin
- 1/4 tsp salt
- 100-150g skin-on chicken thigh cut into bitesize pieces
- 1 pinch salt and pepper
- Drizzle of oil
- 50g spinach
- A bowl of ice cold water
- 2 portions udon noodles
- 2 shiitake mushrooms stems trimmed
- 50 shimeji mushrooms
- 20g spring onion diagonally sliced
- 2 eggs
- 2 tempura shrimp
- 6 slices kamaboko (optional)
- Fu (optional)
- Spring onion (green part) finely sliced to garnish
- Heat a frying pan on medium and add a drizzle of oil.
- Sprinkle the chicken pieces with a pinch of salt and pepper and then place them in the pan with the skin side down.
- Once the skin is crispy, turn the chicken over and fry until cooked through.
- Remove from the heat and set aside.
- Bring a saucepan of water to the boil and add a pinch of salt. Take your spinach and hold it at the leaves. Submerge the stalks into the boiling water and hold it there for 30 seconds. (Hold it with tongs to prevent burns.)
- After 30 seconds have passed, submerge the rest of the spinach in the boiling water and continue to boil for another 30 seconds.
- Turn off the heat and transfer the spinach immediately into the bowl of ice cold water.
- Take the spinach out of the water and squeeze the water out as much as you can. Cut into 4-5cm (approx 2 inch) long pieces and set aside.
- Boil your udon noodles for 3-4 minutes less than the time stated on the packaging.
- Pour the noodles into a colander to drain the water and rinse to remove any excess starch. Set aside.
- Take your donabe (or a large pot) and add 500ml dashi, 2 1/2 tbsp soy sauce and 1 tbsp mirin. Bring to a boil and allow to bubble for 1-2 minutes to burn off the alcohol in the mirin.
- Add 1/4 tsp of salt and mix.
- Place the udon noodles, shiitake mushrooms, shimeji mushrooms and spring onion to the broth and allow to boil for 1-2 minutes.
- Crack two eggs into the broth and cook for 1-2 minutes.
- Finally add the shrimp tempura, kamaboko, fu, blanched spinach and cooked chicken (with juices from the pan) and boil in the broth for 1 more minute or until the eggs are cooked to your preference.
- Sprinkle with spring onion to garnish.
This recipe is made in 1 large donabe for 2 people. Alternatively you can use two single-serving donabe pots and divide the ingredients into each pot.
This dish can also be made with beef, pork or salmon fillet.
Fu can be swapped for tofu.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Noodles
- Method: Simmering
- Cuisine: Japanese
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