Nabeyaki Udon Recipe

Method4 steps · about 35 min

1. 1

   Step 1: Boil the 1/4 bunch spinach in water until wilted. Cool under running water, squeeze out excess moisture, and cut into about 2-inch pieces. Peel and slice the 1/8 carrot into 1/2-inch rounds; cut flower shapes if desired. Trim the 2 shiitake mushrooms and optionally score their caps. Prepare 2 fishcake slices about 1/2 inch thick and thinly slice the green onion (1). Cut the 1/2 chicken thigh into small bite-size pieces and keep it separate from the vegetables. Peel and devein the 2 shrimp.

   Uses 1/4 bunch spinach · 1/8 carrot · 2 Shiitake mushrooms · 2 slices Kamaboko fishcake · 1 green onion · 1/2 chicken thigh · 2 shrimps · Water for boiling spinach, as needed

2. 2

   Step 2: In a stovetop-safe small clay pot or small saucepan, bring 2 cups ready bonito dashi to a boil. Stir in 1/4 teaspoon salt, 1 tablespoon soy sauce, 1 1/2 tablespoons mirin and 1 tablespoon sake.

   Uses 2 cups ready bonito dashi · 1/4 tsp salt · 1 Tbsp soy sauce · 1 1/2 Tbsp Mirin · 1 Tbsp Sake

3. 3

   Step 3: Add the prepared raw chicken pieces and thawed precooked udon (1 package) to the seasoned soup, then add the prepared spinach, carrot, mushrooms, fishcake and shrimp. Crack in the egg (1). Cover and simmer over medium heat for 5 minutes as an initial check. Continue as needed until the chicken reaches at least 74°C (165°F), the shrimp are opaque throughout, the egg white and yolk are fully set, and the carrot is tender. Skim any foam or excess fat. Add the sliced green onion, cover, and turn off the heat.

   Initial covered noodle-pot check · 5 minUses Seasoned dashi soup · Small raw chicken pieces · 1 package frozen udon, thawed · Boiled squeezed spinach · Carrot rounds and trimmed shiitake · Sliced fishcake · Peeled raw shrimp · 1 egg

4. 4

   Step 4: Serve the complete cooked noodle pot immediately, taking care with the hot pot. Sprinkle with optional shichimi to taste.

   Uses Cooked nabeyaki udon pot · shichimi (hot pepper powder)