Nabeyaki Udon 鍋焼きうどん

ByYoshiko Sugimoto

Nabeyaki Udon　鍋焼きうどん

Nabeyaki Udon is a classic Japanese one-pot winter dish with udon noodles, vegetables, and savory dashi broth. A true Japanese winter comfort food that warms you from the inside out.
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Servings: 2 people
Ingredients Method Notes

Ingredients
  

  • 2 scallions
  • 4 small Chinese cabbage leaves
  • 1 small carrot
  • 4 dried shiitake mushrooms (soak in advance)
  • 2 handfuls baby spinach
  • 1 large piece of chicken thigh
  • 1 dashi packet
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 1 block frozen udon

Method
 

  1. Remove the root of the scallions and cut into 2-inch pieces.
  2. Cut off the end of the Chinese cabbage, then slice into 2-inch pieces.
  3. Remove the stem of carrot, and peel and slice it thinly.
  4. Soak the dried shiitake mushrooms in advance, remove the stems and slice the caps into strips. Save the soaking water.
  5. Wash and drain the spinach.
  6. Cut chicken thigh into bite-size cubes.
  7. Pour the shiitake soaking water and regular water into a pot – 2 cups in total. Add a dashi packet.
  8. Add shiitake mushrooms and carrot slices. Cover and cook for 5 minutes.
  9. Remove the dashi packet. Add chicken, cover again and cook another 5 minutes.
  10. Add 2 tbsp each of mirin and soy sauce. Add only the white parts of Chinese cabbage and scallions. Cover and simmer for 1 minute.
  11. When it comes back to a boil, add 1 block of frozen udon noodles. Cover for 1 minute.
  12. Gently untangle the udon. Add the rest of the cabbage, scallion, and the spinach. Cover and cook for 3 more minutes.
  13. Once the noodles are completely separated, and everything is cooked through and simmering, nabeyaki udon is ready.
  14. Sprinkle a little shichimi (Japanese spice powder) after serving into individual bowls, for added spiciness.
    We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!

Notes

  • Eggs: 
    Eggs are a classic addition to Nabeyaki Udon—use one egg per person. You can add a halved hard-boiled egg, or crack in a raw egg during cooking. For a soft, half-boiled egg, add it when the white parts of the Chinese cabbage and scallions go into the pot.
  • Mushrooms: 
    In addition to shiitake, feel free to add other mushrooms such as oyster mushrooms or enoki mushrooms for extra texture and umami.
  • Greens: 
    Shungiku (Japanese chrysanthemum greens) or komatsuna make excellent alternatives to spinach and add a more traditional Japanese flavor.
  • Dried Udon: 
    If using dried udon noodles, boil them separately until 1 minute shorter than the package instructions. Add them to the pot about 1 minute before finishing the cooking.
  • Protein Options: 
    Shrimp is a great addition, and pork can be used in place of chicken if you prefer.
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