Japanese
Nabeyaki Udon
A bubbling clay-pot udon with clear bonito-kombu dashi, tender chicken, shiitake, kamaboko, egg, and crisp shrimp tempura. It is served piping hot so the noodles soak up the savory broth at the table.
Watch it madeCooking with Dog · 6:10
Ingredients
- Frozen or fresh udon noodles2 portions
- Boneless chicken thigh, cut into bite-size pieces160g
- Large shrimp, peeled with tails on2
- Eggs2
- Kamaboko fish cake, sliced4 slices
- Fresh shiitake mushrooms, stems removed2
- Tokyo negi or leek, diagonally sliced1/2 stalk
- Komatsuna or spinach, blanched and cut into 5 cm lengths1 small bunch
- Kombu8g
- Katsuobushi20g
- Water900ml
- Usukuchi soy sauce3 tbsp
- Mirin3 tbsp
- Sake1 tbsp
- Sugar1 tsp
- Cake flour or low-protein flour1/3 cup
- Ice-cold water1/3 cup
- Neutral frying oilas needed
- Shichimi togarashito serve
Method
- Wipe the kombu lightly, place it in 900ml water, and soak for 20 minutes if time allows.
- Heat the kombu water over medium heat, remove the kombu just before boiling, add the katsuobushi, simmer for 30 seconds, then turn off the heat and let it steep for 5 minutes.
- Strain the dashi through a fine sieve without pressing the flakes.
- Season the dashi with usukuchi soy sauce, mirin, sake, and sugar, then bring it to a gentle simmer.
- Prepare the shrimp tempura by making small cuts along the underside of each shrimp to straighten it, then pat dry.
- Heat frying oil to 170°C, lightly dust the shrimp with a little flour, mix the cake flour with ice-cold water just until lumpy, dip the shrimp in the batter, and fry until pale golden and crisp.
- Boil the udon briefly according to its type, rinse if needed to remove excess starch, and drain well.
- Divide the udon between two individual donabe or small heatproof pots.
- Add the chicken to the simmering seasoned dashi and cook until just done, about 3 to 4 minutes.
- Pour the broth and chicken over the udon in each pot, then arrange shiitake, kamaboko, negi, and komatsuna on top.
- Set each pot over medium heat and simmer until the noodles are hot and the negi softens, about 3 minutes.
- Crack one egg into each pot, cover, and simmer until the whites are just set and the yolks remain soft.
- Place one shrimp tempura on top of each pot just before serving so it stays crisp at the edges.
- Serve immediately in the pots with shichimi togarashi on the side.
Common questions
Can I substitute ingredients in nabeyaki udon if I can’t find kamaboko, komatsuna, or Tokyo negi?
Yes. Use fish cake alternatives like narutomaki, and swap komatsuna for spinach, bok choy, or napa cabbage. Use leek or scallion whites instead of Tokyo negi. Keep the toppings light so the broth stays the focus.
When should I cook the udon, shrimp, and egg so everything is hot at serving time?
Cook the dashi first, then prep toppings. Parboil the udon just before serving, fry the shrimp last, and add the egg to the hot pot at the very end so it poaches gently in the simmering broth.
What are the most common mistakes when making nabeyaki udon?
Overboiling the dashi after removing kombu can make it slimy or bitter. Also avoid overmixing the tempura batter, overcrowding the oil, and boiling the udon too long, which makes it mushy in the hot pot.
How do I store leftover nabeyaki udon, and does it keep well?
Store broth and toppings separately if possible. Refrigerate for up to 2 days. Udon softens quickly, so reheat noodles briefly in hot water or broth. Fried shrimp will lose crispness, so re-crisp them only if you can.
How should nabeyaki udon be served for the best texture and flavor?
Serve it very hot in individual donabe or small bowls with the lid on briefly, if using. Arrange toppings neatly over the noodles, then pour in the broth. Eat immediately so the egg stays silky and the tempura stays crisp.