🍜 Nabeyaki udon
Nabeyaki udon is thick wheat udon noodles simmered in an individual clay pot of dashi broth with chicken, mushrooms and an egg poached on top, crowned with a piece of shrimp tempura added just before serving. The noodles are soft and chewy, the broth clear and savoury, and the tempura softens as it soaks. It arrives bubbling at the table and is a favourite winter dish.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 portions udon noodles (about 400 g cooked)
- 800 ml dashi
- 200 g chicken thigh, sliced
- 4 shiitake mushrooms
- 2 eggs
- 2 pieces shrimp tempura
- 1 spring onion, sliced
- 1 tbsp soy sauce, salt and a pinch of sugar
Method
- Season the dashi with soy sauce, salt and a little sugar and bring to a simmer in two small pots.
- Add the chicken and mushrooms and simmer 6 minutes.
- Add the udon and heat 2 minutes.
- Crack an egg into each pot, cover and cook until the white sets.
- Top with shrimp tempura and spring onion and serve bubbling.
How to make it lighter
- Replace the tempura with a few plain boiled prawns.
- Add spinach or cabbage to the pot and use a smaller portion of noodles.
- Use skinless chicken breast and leave some of the broth.
History
The name comes from nabe (pot) and yaki (cooked), because each portion is cooked and served in its own small pot. It is a common winter dish in udon shops across Japan, and is often eaten when someone wants something warming on a cold day.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →