Nabeyaki Udon is a hot udon noodle soup traditionally served in individual donabe (earthernware pot) or iron pots.
Besides udon noodles, the soup usually includes chicken, kamaboko (fish cake), mushrooms, and vegetables such as spinach, Tokyo or naga negi, and carrot. In addition, an egg and a large shrimp tempura is served on top.
Ingredients for Nabeyaki Udon (serves 1)
1 Bag of Frozen Udon Noodles
300ml Water (1.27 u.s. cup)
2/3 tsp Granulated Dashi
25ml Soy Sauce (1 2/3 tbsp)
25ml Hon-Mirin (1 2/3 tbsp)
1 Bag of Frozen Udon Noodles
300ml Water (1.27 u.s. cup)
2/3 tsp Granulated Dashi
25ml Soy Sauce (1 2/3 tbsp)
25ml Hon-Mirin (1 2/3 tbsp)
2 Frozen Black Tiger Shrimps
Salt, Katakuri Starch, Water
Salt, Katakuri Starch, Water
50 ml Cold Water (1.69 u.s. fl. oz)
30g Cold Tempura Flour (1.06 oz)
30g Cold Tempura Flour (1.06 oz)
6 Dried/Fresh Shiitake Mushrooms
300ml Water (1.27 u.s. cup)
1 1/2 tbsp Sugar
1 tbsp Soy Sauce
300ml Water (1.27 u.s. cup)
1 1/2 tbsp Sugar
1 tbsp Soy Sauce
Welsh Onion
Mitsuba - Japanese Wild Persley
Kamaboko - Steamed Fish Cake
Yuzu Peel
25g Chicken (0.88 oz)
1 Egg
Mitsuba - Japanese Wild Persley
Kamaboko - Steamed Fish Cake
Yuzu Peel
25g Chicken (0.88 oz)
1 Egg
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