Nabeyaki Udon Recipe

There’s something incredibly soul-nourishing about slurping up a bowl of homemade udon noodle soup, especially when it’s brimming with tender chicken, sweet shrimp, and vibrant veggies. Let’s dive into this umami-packed adventure together!

There is nothing to compare with a hot bowl of Nabeyaki Udon for warming the soul. This satisfying dish combines thick, chewy udon noodles with tender chicken thighs, shiitake mushrooms, matchstick carrots, and a delicious dashi broth that’s seasoned with soy sauce and mirin.

I love the well-rounded texture and flavor, and the kind of nutrition that spinach and bright orange carrots provide. It’s an incredibly delightful meal that’s good any time of year.

But, unlike its Cold Cousins (more on them in a bit), this Udon is best served hot.

Nabeyaki Udon Recipe Ingredients

– Dried Udon Noodles:
Chewy and thick; provide carbohydrates; a satisfying base.

– Dashi Stock:
Umami-rich foundation; made from kombu and bonito flakes; subtly savory.

– Soy Sauce:
Salty depth; enhances umami; adds rich color.

– Mirin:
Sweet rice wine; balances savory flavors; adds glossiness.

– Chicken Thighs:
Juicy and tender; provide protein; flavorful base.

– Shiitake Mushrooms:
Earthy and meaty; rich in umami; boost immune system.

– Carrot:
Adds sweetness; high in beta-carotene; vibrant color.

– Leek:
Mildly sweet; provides fiber; enhances overall taste.

– Shrimp:
Delicate and sweet; high in protein; enhances texture.

– Baby Spinach Leaves:
Nutrient-rich; good source of iron; vibrant green.

– Eggs:
Protein-packed; creamy texture; adds richness.

– Kombu:
Umami enhancer; mineral-rich; foundational in Japanese stock.

– Shichimi Togarashi:
Spicy blend; adds heat; lively flavor contrast.

Nabeyaki Udon Recipe Ingredient Quantities

• 8 oz (225 g) dried udon noodles
• 4 cups dashi stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar
• 2 chicken thighs, skinless, sliced
• 4 shiitake mushrooms, sliced
• 1 carrot, julienned
• 1 small leek, sliced
• 4 baby spinach leaves, whole
• 4 shrimp, peeled and deveined
• 4 kamaboko slices (fish cake)
• 2 large eggs
• 1 tbsp vegetable oil
• 4 small kombu pieces (for flavor)
• Chopped scallions, for garnish
• Shichimi togarashi (Japanese seven spice), for serving

How to Make this Nabeyaki Udon Recipe

1. Prepare the udon noodles according to the directions on the package, then drain and put aside.

2. In a large pot, combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat.

3. Place the sliced chicken thighs in the pot and cook until the chicken is no longer pink, about 5-7 minutes.

4. Add the shiitake mushrooms, carrot, and leek to the pan. Stir them in so that they will be thoroughly cooked. Cover again and allow the simmer to continue until the vegetables are tender.

5. In another pan, medium-high heat and vegetable oil recommence the cooking. Add the shrimp; they will turn pink and opaque in short order. Reserve for later.

6. Portion the well-cooked udon noodles into two bowls suitable for serving.

7. Incorporate all of the whole spinach leaves into the simmering broth. Allow them to wilt until they are just tender.

8. Take care to ladle the hot broth, chicken, and vegetables over the noodles in each bowl.

9. Include the cooked shrimp, slice of kamaboko, and a piece of kombu in each bowl. Add an egg, cracking it into the bowl, on top of these ingredients.

10. Top with diced scallions and bring out some shichimi togarashi for people to sprinkle on their soup. Now, that’s a great way to enjoy it!

Nabeyaki Udon Recipe Equipment Needed

1. Pot (large, for simmering broth)
2. Pot (for cooking udon noodles)
3. Pan (for cooking shrimp)
4. Ladle
5. Knife (for slicing ingredients)
6. Cutting board
7. Strainer (for draining noodles)
8. Bowl (for mixing or holding cooked ingredients)
9. Serving bowls (2, for udon noodle bowls)
10. Measuring spoons
11. Measuring cup

FAQ

• What can I use as a substitute for dashi stock?Although dashi stock delivers a one-of-a-kind flavor, you can substitute chicken or vegetable stock for it in a pinch; just know that it won’t have anywhere near the same umami qualities.
• Can I make this dish vegetarian?Indeed, the chicken, shrimp, and fish cake can be substituted with tofu, and a vegetable broth can serve as a fine replacement for dashi.
• How do I cook the udon noodles?In a pot of salted boiling water, gently cook the dried udon noodles according to the package instructions until they are just tender. Drain the noodles, and then rinse them under cold water. This will stop the cooking process you started in the previous step.
• Can I use fresh udon noodles instead of dried?Certainly, fresh udon noodles can be utilized. These usually necessitate a decrease in the timing of the cooking process, so ensure that you follow the directions given in the package.
• Is the mirin necessary for the recipe?If you can’t find mirin, you can substitute it with a mixture of sake and a small amount of sugar. Use about 3 tablespoons of sake and mix it with 1 1/2 teaspoons of sugar (or sugar equivalent, like honey or agave), and you’ve got a close enough match to use in this recipe.
• What is the best way to poach the eggs?Directly into the simmering broth, crack the eggs right before serving, cover the pot, and allow them to cook to your desired doneness.

Nabeyaki Udon Recipe Substitutions and Variations

Udon noodles dried: If desired, substitute with soba noodles or ramen noodles.
Dashi stock: As an alternative, use chicken stock or vegetable broth.
Soy sauce: Tamari can be used as a gluten-free substitute.
Sake: You can substitute with dry white wine or rice vinegar, but use only half the amount.
Button mushrooms or cremini mushrooms can be used instead of shiitake mushrooms.

Pro Tips

1. Enhance the Broth Flavor Before bringing the dashi stock to a simmer, let the kombu pieces soak in the cold broth for about 30 minutes. This will deepen the umami flavor. Remove the kombu before adding the other ingredients to prevent bitterness.

2. Perfectly Cooked Eggs If you prefer poached eggs, briefly poach them separately in simmering water before adding them to the bowls. This ensures the whites are set while the yolk remains runny.

3. Uniform Vegetable Texture Cut the carrot and leek into similar-sized pieces to ensure even cooking. Alternatively, lightly sauté them before adding to the broth for enhanced flavor and color.

4. Add a Citrus Kick Serve the dish with a wedge of lime or lemon. A squeeze of fresh citrus can brighten up the flavors and balance the richness of the broth.

5. Noodle Preparation After cooking, rinse the udon noodles under cold water to stop the cooking process and remove excess starch. This will prevent them from becoming too soft and ensure a perfect texture in your soup.