Nabeyaki Udon

🧂 Ingredients

• 1 portion (fresh or frozen recommended) Udon noodles(Fresh or frozen udon noodles will provide the best texture. If using dried, cook according to package directions before adding to the pot.)
• 500 ml Dashi stock(Homemade or good quality instant dashi powder dissolved in water.)
• 2 tbsp Soy sauce(Japanese soy sauce (shoyu) is preferred for its distinct flavor.)
• 2 tbsp Mirin(Sweet rice wine, essential for balancing the savory broth.)
• 1 tsp Sugar(Optional, to slightly sweeten the broth if desired.)
• 1 Egg(A fresh, large egg.)
• 1 Shrimp tempura(Store-bought or homemade. Ensure it's a good quality tempura.)
• 2 slices Kamaboko(Japanese fish cake, often with a pink swirl. Adds visual appeal and a subtle seafood flavor.)
• 1 stalk Scallions(Thinly sliced, for garnish.)
• 1 strip Nori(Optional, for added umami and visual appeal.)

👨‍🍳 Instructions

1. 1

   Prepare the broth: In a small clay pot (donabe) or a heavy-bottomed saucepan, combine the dashi stock, soy sauce, and mirin. If using, add the optional sugar. Bring the mixture to a gentle simmer over medium heat. Do not boil vigorously. Allow it to simmer for about 5 minutes to let the flavors meld.

   ⏱️ 5 minutes
2. 2

   Add the udon noodles to the simmering broth. If using fresh or frozen udon, they will cook quickly. If using dried udon that has been pre-cooked, ensure they are heated through. Add the slices of kamaboko.

   ⏱️ 5-7 minutes
3. 3

   Arrange the shrimp tempura on top of the noodles and kamaboko. Carefully crack the egg directly into the pot, nestled amongst the other ingredients. The goal is for the egg white to cook while the yolk remains runny.

   ⏱️ 1 minute
4. 4

   Cover the pot with its lid (or foil if using a saucepan) and let it steam for about 3-5 minutes, or until the egg white is just set and the yolk is still soft and runny. The residual heat will continue to cook the ingredients.

   ⏱️ 3-5 minutes
5. 5

   Carefully place the hot clay pot on a heatproof mat at the table. Garnish with optional sliced scallions and a strip of nori, if desired. Serve immediately, encouraging diners to break the yolk and mix it into the broth for extra richness.

💡 Pro Tips

• ✓Serve and eat directly from the clay pot (donabe) for an authentic experience. Ensure the pot is placed on a heatproof trivet.
• ✓The ideal texture for the egg is a set white with a warm, runny yolk that can be stirred into the broth, enriching its flavor and texture.
• ✓This dish is a quintessential winter warmer, providing deep satisfaction on a cold day.
• ✓For a richer broth, you can add a splash of sake along with the mirin and soy sauce in step 1.

🔄 Variations

• Add thinly sliced cooked chicken or pork belly for a meatier version.
• Include a piece of mochi (rice cake) in the pot during the last few minutes of simmering; it will become soft and chewy.
• Add other vegetables like spinach, shiitake mushrooms, or napa cabbage for extra flavor and nutrients.

🥗 Nutrition

Per serving