Nabeyaki Udon
A warming Japanese clay pot noodle soup loaded with tender chicken, vegetables, and a soft egg. Rich kombu and chicken broth simmered together creates an authentic, deeply satisfying bowl.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 24g
Ingredients
- 1 4-inch piece dashi kombu
- 1 cup bonito flakes
- 5 cups water
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- ½ teaspoon salt
- 8 ounces chicken thighs, cubed
- 7 ounces fresh udon noodles
- 4 whole shiitake mushrooms, halved
- 1.5 cups napa cabbage, chopped
- ½ whole carrot, sliced thin
- 2 whole green onion, cut 2-inch
- 2 whole large eggs
- 2 ounces kamaboko (fish cake), sliced
- 1 teaspoon sesame seeds
- ¼ teaspoon shichimi togarashi
Instructions
- 1
Bring water to a boil in a pot. Add kombu and remove from heat immediately. Let steep 5 minutes, then remove kombu.
- 2
Return water to a boil, add bonito flakes, and remove from heat. Let settle 2 minutes, then strain through fine mesh. Discard flakes.
- 3
Return dashi to pot. Add soy sauce, mirin, and salt. Simmer gently on low heat.
- 4
Divide udon noodles between two 6-cup donabe (clay pots) or divide broth between two small pots.
- 5
Pour hot broth evenly into both pots. Arrange chicken pieces, mushrooms, cabbage, carrot, kamaboko, and green onion on top of noodles.
- 6
Bring both pots to a boil over medium heat, then reduce to a gentle simmer. Cook 8-10 minutes until chicken is cooked through and vegetables are tender.
- 7
Create a small well in each pot's center. Crack one egg into each well. Cover with a lid or foil and cook 3-4 minutes until egg white is set but yolk remains runny.
- 8
Remove from heat. Garnish with sesame seeds and shichimi togarashi. Serve immediately in the pot.
Tools you’ll need
- large pot (3-quart minimum)
- fine-mesh strainer
- 2 donabe (6-cup clay pots) or small cooking vessels
- lid or aluminum foil
- kitchen knife
- cutting board
- ladle
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