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Nabeyaki Udon is an Udon soup dish that is cooked and served in an individual clay pot. It is this signature clay pot (nabe) that gives this dish its name – Nabeyaki.
Nabeyaki Udon is a very popular dish at a lot of Udon restaurants in Japan, but a lot of places only serve it during winter. Udon and soup cooked in a clay pot with a lid is super hot, and it is a perfect dish when it’s cold outside. If you have individual sized clay pots, it is really easy to make at home too. Thesesmall clay pots can be useddirectly on the stove; however, you can use any small or personal size pots you have. If you don’t have small pots at all, don’t worry, just cook ina regular one and eat out of a small bowl.
Toppings for Nabeyaki Udon are usually vegetables like boiled spinach, carrots, Shiitake mushrooms, and so on, along with eggs, shrimp and Kamaboko fish cakes. Shrimp can also be cooked as tempura before you add tothe soup. However, as we always say, you can improvise and use any vegetables and other things you like.
It is quite easy to make this dish, and it’s very warm and tasty. Make it for dinner on cold night, and your family will love it!
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5 from 1 vote
Nabeyaki Udon Recipe
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Cuisine: Japanese
Keyword: noodles, udon
Servings: 1 serving
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Ingredients
Instructions
Boil spinach, cool in running water, and squeeze out water. Cut into about 2″ length pieces and set aside. Peel and slice the carrot into 1/2″ rounds. Cut out with a flower shaped cookie cutter if you like. Cut out the top of the mushrooms to make a star design. Slice Kamaboko fish cake into 1/2″ thick pieces. Cut green onions thinly. Cut chicken thigh into bite size pieces.
Heat Dashi to a boil in a clay pot. Add salt, soy sauce, Mirin and Sake to Dashi, and stir.
Add chicken and Udon to the soup, and then spinach, carrot, mushrooms, fishcake, shrimps, and eggs, and cook at medium heat for 5 minutes covered. Skim fat and other particles from the surface of the soup if there are any. Put in green onions, cover, and turn off the heat right away.
Serve immediately. Sprinkle shichimi on top if you like.
noodlesudon
February 9, 2016 By JapaneseCooking101
About JapaneseCooking101
Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients.Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)
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Malisa
February 9, 2016 at 11:29 pm
Thank you for sharing this recipe! I can’t wait to try it.
Do you have any recommendations for a decent clay pot for nabeyaki udon? I noticed that my local Daiso store actually sells some clay pots, but I was wondering if those might break easily or be of low quality.
Sara
February 10, 2016 at 9:15 pm
This looks amazing! I’d love to try it and have a couple questions:
1. I’m a bit confused on how to make the Dashi stock. Is there a standard amount of Dashi to water (for example, 1 tablespoon of Dashi per cup of water)? Sometimes the Dashi stock that I make is too strong.
2. I love fish cake, but it is hard to find here- I know we can add whatever we wish, but could you recommend a possible substitute that is close to the fish cake?
3. I’m pretty sure I know where I can find some sake, but is there a certain type or kind that I should be looking for or is any bottle that says ‘sake’ alright?
Thank you so much for your wonderful videos- I look forward to them!
