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Nabeyaki Udon (Japanese Udon Hot Pot)

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
Nabeyaki Udon is a true bowl of comfort during the colder months. Thick udon noodles served in a delicious dashi broth topped with juicy chicken thigh, tempura shrimp, and a variety of vegetables; what more could you want?
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course Dinner, Main Course
Cuisine Japanese
Servings 2 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dinner, Main Course
Cuisine: Japanese
Servings: 2 servings

Ingredients 
 

Broth

Nabeyaki Udon

  • 150 g boneless chicken thigh(s) skin-on, cut into bitesize pieces
  • 1 pinch salt and pepper
  • 1 tsp cooking oil
  • 50 g spinach
  • 1 bowl ice cold water
  • 2 portions udon noodles
  • 2 fresh shiitake mushroom(s) stems trimmed
  • 50 g shimeji mushroom(s)
  • 20 g green onion diagonally sliced
  • 2 medium egg(s)
  • 2 tempura shrimp
  • 6 slices kamaboko fish cake optional
  • fu Japanese dry baked wheat gluten, optional
  • green onion green part, finely sliced to garnish

Instructions 

Prepping ingredients

  • Heat a frying pan on medium and add 1 tsp cooking oil. Sprinkle 150 g boneless chicken thigh(s) with 1 pinch salt and pepper and then place them in the pan with the skin side down.
    Bitesize pieces of chicken thigh frying in a pan
  • Once the skin is crispy, turn the chicken over and fry until cooked through. Remove the pan from the heat and set aside for later.
    bitesize pieces of chicken thigh frying in a pan
  • Bring a saucepan of water to the boil and add a pinch of salt. Take 50 g spinach and place the stalks into the boiling water, holding it there for 30 seconds without submerging the leaves. (Hold it with tongs to prevent burns.)
    stems of spinach boiling in a pot with leaves sticking out
  • After 30 seconds have passed, submerge the rest of the spinach into the water and continue to boil for another 30 seconds.
    spinach leaves and stems submerged in a pot of boiling water
  • Turn off the heat and transfer the spinach immediately into the bowl of ice cold water.
    chilling blanched spinach in a bowl of 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.
    spinach cut into pieces on a wooden chopping board
  • Boil 2 portions udon noodles for 2-3 minutes less than the time stated on the packaging, then pour them into a colander to drain the water and rinse to remove any excess starch. Set aside.
    partially cooked udon noodles in a strainer over a bowl

Broth

  • Take your donabe (or a large pot) and add 500 ml dashi stock, 2 ½ 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.
    dashi in a black hot pot on the stove
  • Add ¼ tsp salt and mix. Add 2 fresh shiitake mushroom(s), 50 g shimeji mushroom(s) and 20 g green onion to the broth and allow to boil for 1-2 minutes.
    shiitake mushrooms, shimeji mushrooms and sliced green onion simmering in a black hot pot on the stove
  • Add the noodles, 2 tempura shrimp, 6 slices kamaboko fish cake, fu, blanched spinach and cooked chicken (with juices from the pan). Crack two eggs into the pot, place a lid on top and boil in the broth for a few minutes until the eggs are cooked to your preference.
    udon noodles, chicken, kamaboko (fishcake), fu, spinach and prawn tempura in dashi based soup in a black pot on the stove
  • Sprinkle with green onion to garnish.
    nabeyaki udon topped with chopped green onion in a black pot on the stove
  • Enjoy!

Notes

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.