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Nabeyaki Udon

Name: Nabeyaki Udon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: For the Soup Broth:; 3⅓ cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); 2 Tbsp mirin; 2 Tbsp soy sauce; 1 tsp Diamond Crystal kosher salt; For the Nabeyaki Udon:; 1 inch kamaboko (fish cake) (2 slices per serving; skip for vegan/vegetarian); 1 piece aburaage (deep-fried tofu pouch); 2 shiitake mushrooms; 1 Tokyo negi (naga negi; long green onion) (use white and light green part only; can substitute green onions/scallions); 2 stalks komatsuna (you can use any green veggies that cook fast like bok choy or spinach); 2 servings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles); 2 large eggs (50 g each w/o shell) (skip for vegan); 4 shrimp tempura (I use frozen shrimp tempura and follow the baking instructions on the package; you can also make my Shrimp Tempura recipe; skip for vegan/vegetarian); For Serving:; shichimi togarashi (Japanese seven spice) (optional); yuzu zest (optional)

Prep Time

20m

Cook Time

10m

Total Time

30m

This traditional Japanese Nabeyaki Udon is a hearty hot pot dish with udon noodles, fish cake, tofu, mushrooms, and shrimp tempura in a flavorful broth. Customize with your favorite vegetables and toppings, like yuzu zest and shichimi togarashi, for a satisfying and comforting meal.

Noodle Soup

Udon Noodle

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Recipe Options

Ingredients

Servings: 2

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3⅓ cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

1 tsp Diamond Crystal kosher salt

1 inch kamaboko (fish cake) (2 slices per serving; skip for vegan/vegetarian)

1 piece aburaage (deep-fried tofu pouch)

2 shiitake mushrooms

1 Tokyo negi (naga negi; long green onion) (use white and light green part only; can substitute green onions/scallions)

2 stalks komatsuna (you can use any green veggies that cook fast like bok choy or spinach)

2 servings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles)

2 large eggs (50 g each w/o shell) (skip for vegan)

4 shrimp tempura (I use frozen shrimp tempura and follow the baking instructions on the package; you can also make my Shrimp Tempura recipe; skip for vegan/vegetarian)

shichimi togarashi (Japanese seven spice) (optional)

yuzu zest (optional)

Nabeyaki Udon

Ingredients

For The Soup Broth

For The Nabeyaki Udon

For Serving

Steps

Nutrition Facts

Nabeyaki Udon

Ingredients

For The Soup Broth

For The Nabeyaki Udon

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts