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.
If you have individual sized clay pots, it is really easy to make at home too. These small clay pots can be used directly 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 in a regular one and eat out of a small bowl.
Toppings for Nabeyaki Udon are usually vegetables like boiled spinach, carrots, mushrooms, and so on, along with eggs, shrimp and fish cakes. Shrimp can also be cooked as tempura before you add to the soup. Improvise and use any vegetables and other things you like.
Ingredients
Soup Base
Add Ins
- Udon Noodles (Boiled and rinsed)
- Spinach (Boiled and rinsed)
- Carrots
- Mushrooms
- Kamaboko fishcake
- Green onions
- Chicken thighs
- Shrimps
- Eggs (Soft boiled and peeled)
- Whatever you like
Preparation
- Prep all the Add Ins – bonus points for making them look pretty
- Boil spinach, cool in running water, and squeeze out water.
- Peel and slice the carrot into 1/2″ rounds.
- Cut up mushrooms
- Slice Kamaboko fish cake
- Cut green onions thinly.
- Cut chicken thigh into bite size pieces.
- Boil the eggs (7 minutes) and peel them
- Prep anything else you have
- Heat Dashi to a boil in a clay pot. Add salt, soy sauce, Mirin and Sake to Dashi, and stir.
- Add everything except green onions to the soup starting with uncooked things that will take longer (i.e chicken thighs)
- 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.