Egg Drop and Crab Nabeyaki Udon – a delicious recipe with udon noodles, peeky toe crabmeat, spring peas, eggs, obha leaves, yuzu. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place a large pot of water over high heat and bring to a boil.
2
Add the udon noodles and cook, following package instructions.
3
Drain well and set aside.
4
Divide the broth among 4 clay pots and heat over medium-high heat.
5
Bring the broth to a boil, then decrease the heat and simmer.
6
To each clay pot, add one-fourth of the cooked noodles and simmer for 30 seconds.
7
Add one-fourth of the crabmeat and peas and pour 1 beaten egg over the top.
8
Immediately turn off the heat (the broth will continue boiling) and garnish with the obha leaves, yuzu, and mitsuba leaves.
9
Carefully remove the clay pots from the stove top and set on heat-resistant plates.
10
Serve immediately.
593
kcal
Calories
12
g
Fat
90
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound dried udon noodles, 3 quarts Udon Broth (page 66), 1 1/3 cups peeky toe crabmeat (or substitute with any type of crabmeat), 1/2 cup spring peas, and more.
Yes, Egg Drop and Crab Nabeyaki Udon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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