Nabeyaki Udon (Japanese Noodle) Recipe

Name: Nabeyaki Udon (Japanese Noodle)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: udon noodles; 4 chicken thighs, chunks; 4 slices kamaboko (fish cake); 1 bunch fresh spinach; 4 eggs; 1/4 leek; 6 cups dashi soup; 1/3 cup soy sauce; 2 tablespoons mirin; 1/2 teaspoon salt

Servings: persons

1
Cut chicken into bite-sized pieces.
2
Slice negi/leek diagonally into 1/2 inch lengths.
3
Boil spinach for two minutes and cool in water and drain well. Cut boiled spinach into 1 1/2 inch lengths.
4
Mix dashi soup stock, soy sauce, mirin, and salt in a bowl.
5
Divide the soup into four individual earthen pots and cook on medium heat.
6
Add chicken in the soup and simmer.
7
Add udon noodle in the pot and place kamaboko and spinach on the top.
8
Simmer for five minutes.
9
Crack an egg in the soup and add negi. Cover with a lid and stop the heat and let it steam.

336

kcal

Calories

Fat

Carbs

Protein

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 10 ingredients. The key ingredients include: udon noodles, 4 chicken thighs, chunks, 4 slices kamaboko (fish cake), 1 bunch fresh spinach, and more.

Yes, Nabeyaki Udon (Japanese Noodle) 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.

Nabeyaki Udon (Japanese Noodle)

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