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Nabeyaki Udon Recipe: Warming Japanese Udon Hot Pot

Nabeyaki Udon Recipe: Warming Japanese Udon Hot Pot
2Serving510kcalMainsUdonEasyJapanese
Written by: Shop Yutaka Admin

Nabeyaki udon is a warming Japanese noodle dish traditionally served piping hot in an individual pot.

This easy version combines Yutaka Frozen Kano Udon with a light dashi broth made from Shimaya Udon Soup Powder, then adds egg, shiitake mushrooms, spinach and slices of kamaboko before finishing each bowl with a crisp Yutaka Tempura Prawn.

Because the noodles and toppings are heated together in the broth, every ingredient picks up the savoury dashi flavour. It is a comforting Japanese winter meal that looks impressive but takes only around 25 minutes to make at home.

Ingredients

Udon

  • 2 portionsYutaka Frozen Kano Udon

Udon Broth

Toppings

Cooking Steps

1. Prepare the Toppings

Trim the stems from the shiitake mushrooms.

If you like, make a shallow decorative cross on the top of each mushroom.

Wash the spinach and cut it into manageable lengths.

Slice the spring onion diagonally.

Cut the Kibun Aka Kamaboko into slices approximately 5–7mm thick.

Set everything aside.

Kibun Aka Kamaboko is a steamed Japanese fish cake suitable for soups and other Japanese dishes.

2. Heat the Tempura Prawns

Cook the Yutaka Tempura Prawns according to the pack instructions until hot and crisp.

Keep them warm while you prepare the udon.

Adding the tempura at the very end helps prevent the batter from becoming too soft in the broth.

Yutaka Tempura Prawns are designed to be served with dishes including Japanese noodle soup.

3. Make the Udon Broth

Pour 500ml water into a saucepan and bring to the boil.

Reduce the heat slightly and add:

  • 12g Shimaya Udon Soup Powder
  • 1 tsp Yutaka Reduced Salt Soy Sauce
  • 2 tsp Yutaka Mirin Seasoning

Stir until fully dissolved.

Shimaya Udon Soup Powder is made with dried bonito and kelp dashi, giving the broth a classic Japanese noodle-soup flavour.

4. Add the Mushrooms and Kamaboko

Add the shiitake mushrooms and kamaboko slices to the broth.

Simmer gently for approximately 2 minutes.

This allows the mushrooms to soften slightly and the kamaboko to heat through.

5. Add the Frozen Udon

Add the Yutaka Frozen Kano Udon directly to the broth, or heat it first according to the pack instructions if preferred.

Gently loosen the noodles with chopsticks or tongs.

Simmer until the udon is completely heated through.

Yutaka Frozen Kano Udon is produced in Yamaguchi Prefecture and can be prepared by boiling or microwaving.

6. Add the Eggs

Divide the noodles, broth, mushrooms and kamaboko between two small heatproof pots or deep serving bowls.

If using individual pots, keep them over a low heat.

Make a small space in the centre of each portion and carefully crack in one egg.

Cover and cook gently for approximately 3–4 minutes, or until the egg white is set.

Cook the yolk further if preferred.

7. Add the Spinach and Spring Onion

Add the spinach around the edge of each pot.

Cook for another 30–60 seconds, just until wilted.

Scatter over the sliced spring onion.

Avoid cooking the spring onion for too long so that it keeps some freshness and colour.

8. Finish with Tempura Prawn

Place one hot Yutaka Tempura Prawn on top of each Nabeyaki Udon just before serving.

Position it partly above the broth so that some of the batter remains crisp.

Serve immediately while the soup is still bubbling hot.

Tips

1. Add the Tempura Last
Tempura quickly absorbs soup. Adding it immediately before serving gives you both crisp batter and parts that soak up the savoury broth.

2. Do Not Overcook Frozen Udon
Frozen udon only needs to be heated through. Cooking it for too long can soften its characteristic chewy texture.

3. Use a Small Pot if You Have One
Nabeyaki Udon is traditionally associated with being served hot in a small pot. A Japanese donabe is ideal, but any small heatproof saucepan can work.

4. Cook the Egg to Your Preference
Covering the pot helps the egg white set without needing to stir the dish. For a firmer yolk, simply cook it for a little longer.

5. Add Spinach Near the End
Spinach cooks very quickly. Adding it shortly before serving keeps the colour brighter and prevents it becoming too soft.

6. Keep the Broth Light
Nabeyaki Udon contains several toppings, so the soup should remain light and savoury rather than overly concentrated. Add a splash of hot water if it becomes too strong.

7. Vegetable Tempura Works Too
You can replace the prawn with Yutaka Vegetable Tempura for a different topping. However, the Shimaya Udon Soup Powder contains bonito, so changing only the tempura does not make this recipe vegetarian.

FAQ

Q.What is Nabeyaki Udon?

A.Nabeyaki Udon is a Japanese hot udon dish cooked and served in a small pot. Thick udon noodles are simmered in a dashi-based broth with toppings such as egg, mushrooms, fish cake, vegetables and tempura.

Q.What does “nabeyaki” mean?

A.abe refers to a cooking pot, while yaki can refer to cooking or heating. Nabeyaki Udon is therefore associated with udon cooked and served hot in an individual pot.

Q.What toppings are used in Nabeyaki Udon?

A.Toppings vary, but egg, shiitake mushrooms, spring onion, kamaboko and tempura are common choices. Chicken or other vegetables may also be added.

Q.Can I make Nabeyaki Udon without a donabe pot?

A.Yes. You can prepare the entire dish in a normal saucepan and transfer it to deep bowls. Small ovenproof or heatproof saucepans can also recreate the individual-pot presentation.

Products used in this recipe

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