Nabemono are hearty wintertime one pot meals cooked in clay or cast iron pots, Nabeyaki Udon is an Udon soup dish that is cooked and served in these individual clay pots. It is this signature clay pot (nabe) that gives this dish its name – Nabeyaki. It’s a soup made with thick chewy udon noodles, vegetables, and a variety of toppings, depending on where you get it, from a poached egg to tempura shrimp, or kamaboko (fish cake) and chicken.
Nabeyaki Udon is a very popular dish in a lot of Udon restaurants and homes in Japan, but many times it is only served 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, you can use them 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 it in a 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 to the 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. Try making it for dinner on a cold night.
- 1 bunch fresh spinach
- 6 cups dashi soup
- 1/3 cup soy sauce
- 2 Tbsp. mirin
- 1/2 tsp. salt
- 1/4 lb. chicken thigh (cut into bite-size pieces)
- 4 packages pre-boiled udon noodles
- 4 slices kamaboko (fish cake)
- 6 inches negi/leek (diagonally sliced)
- 4 eggs
- Optional: your favorite toppings (tempura, mochi, etc...)
- Bring a large pot of water to a rolling boil and cook spinach for a minute and cool in water and drain well.
- Squeeze out the water and cut the boiled spinach into 1 inch lengths.
- Mix dashi soup stock, soy sauce, mirin, and salt in a bowl.
- Divide the soup into four individual earthenware or iron pots and cook on medium heat.
- Add chicken in the soup and simmer until cooked.
- Add udon noodles in the pot and place kamaboko and boiled spinach on the top. Simmer for a few minutes.
- Add negi/leek slices and drop an egg in the soup.
- Cover the pot with a lid and stop the heat and let it steam.