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Nabeyaki udon Japanese udon soup cooked in a pot with chicken and prawns
Hot udon soup topped with tempura shrimp and egg

Nabeyaki udon

Author: Flavelo
Recipes Main Courses Soups
The ultimate Japanese 'comfort food'. Nabeyaki means 'cooked in a pot', and it is traditionally prepared and served in a single-portion clay pot (donabe) that holds heat for a long time. As the soup bubbles on the table, the udon noodles absorb all the flavours of dashi and soy. This is not a hurried soup: every ingredient has its place and time to create a perfect composition in the end.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 520 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • 2 single-portion heatproof bowls (or small saucepans)
  • Chopping board
  • Ladle

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya
⚠️ Eggs
⚠️ Crustaceans
⚠️ Fish

Instructions

1 ✓

Prepare the ingredients: cut the chicken into bite-sized pieces, score the shiitake mushroom caps in a star shape (decoration), slice the spring onion into rings.

Tip: Aesthetics are half of Japanese cuisine. Beautifully cut mushrooms are not only showy but also absorb liquid better.
2 ✓

In a saucepan, bring the dashi stock to a boil, season with soy sauce, mirin, and salt. Taste it: it should be slightly saltier and sweeter than you think, as the noodles will dilute it.

Tip: Balance of flavours is key: the trio of salty (soy), sweet (mirin), and umami (dashi).
3 ✓

Divide the broth into two smaller pots (or prepare in one large one). Add the chicken and mushrooms, simmer over medium heat for 2-3 minutes until the chicken turns white.

Tip: The chicken fat cooks into the broth, making it richer.
4 ✓

Add the udon noodles (rinse with warm water first if packaged), the prawn, and kamaboko slices. Cook for another 2 minutes.

Tip: Don't overcook! Udon must remain elastic.
5 ✓

Crack an egg gently onto the top of the soup (don't stir!), and throw in a handful of spinach next to it. Cover and cook for another 1-2 minutes until the egg white turns white but the yolk is still runny.

Tip: In the steam, the egg poaches perfectly on top of the soup.
6 ✓

Remove from heat, sprinkle with fresh spring onion, and garnish with nori strips. Serve immediately, piping hot, in the pot.

Tip: Careful, the clay pot holds heat for a long time; the food continues to cook in it on the table too!

Recipe FAQ

The noodles went mushy, why?
You overcooked them. Udon is good when it has bite ('koshi'). Since it softens further in the hot soup, it's worth leaving it slightly firmer when boiling.
I don't have dashi, can I use stock cubes?
If necessary, yes, but the taste will be completely different. The smoky-fishy taste of dashi gives the dish its soul.

Ingredients

  • 2 packs Udon noodles (fresh or frozen are best)
  • 150 g Chicken thigh fillets (with or without skin)
  • 2 Tiger prawns (shell-on but deveined)
  • 4 Shiitake mushrooms
  • 2 Eggs
  • 1 stalk Spring onion
  • 1 handful Spinach leaves (or pak choi)
  • 2 Kamaboko (Japanese fish cake) - sliced
  • 800 ml Dashi stock
  • 3 tbsp Soy sauce
  • 2 tbsp Mirin (sweet rice wine)
  • 1 pinch Salt
  • 1 Dried Nori sheet