Nabe Yaki Udon Recipe

Name: Nabe Yaki Udon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups dashi soup stock; 2 tablespoons usukuchi soy sauce; 2 tablespoons mirin; 1 piece kombu; 1 pinch sea salt; 1 handful katsuobushi; 8 ounces cooked udon; 1/4 cup cubed chicken; 2 shiitake mushrooms; 1 egg; 2 slices kamaboko; 1 bunch spinach, blanched

Servings: persons

4 cups dashi soup stock
2 tablespoons usukuchi soy sauce
2 tablespoons mirin
1 piece kombu
1 pinch sea salt
1 handful katsuobushi
8 ounces cooked udon
1/4 cup cubed chicken
2 shiitake mushrooms
1 egg
2 slices kamaboko
1 bunch spinach, blanched

1
Combine the dashi, usukuchi, mirin and kombu in a pot.
2
Bring to a boil over high heat.
3
Add the salt and katsuobushi, and immediately turn off the heat and strain into a nabe (hot pot) or medium saucepan.
4
Add the udon and bring back to a boil.
5
Reduce the heat and add the chicken and shitake mushrooms.
6
Cook for 1 minute.
7
Crack the egg into center of soup.
8
Ladle the soup over the egg until it turns white.
9
Remove the nabe from the heat and add the kamaboko and blanched spinach.

kcal

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Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups dashi soup stock, 2 tablespoons usukuchi soy sauce, 2 tablespoons mirin, 1 piece kombu, and more.

Yes, Nabe Yaki Udon falls under the Pasta & Noodles 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.

Nabe Yaki Udon

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