How To Make Nabeyaki Udon
Warming up this cold season is easy and tasty with this nabeyaki udon recipe. Hot noodle soup served with crispy shrimp tempura, earthy veggies, and mushrooms.
Prep: 30 mins
Cook: 30 mins
Total: 1 hr
- 4 shiitake mushrooms, dried
- 1⁄2 cup water, for soaking dried shiitake mushrooms
- 1 spinach stalk, rinsed
- carrot, 1 inch
- 4 kamaboko slices, (fish cake)
- 1⁄3 shimeji mushrooms, bottom trimmed
- Tokyo negi, (long green onion) use white part
- 5 oz chicken thigh
- 2 packs udon noodles, dry, frozen, or parboiled
- 2 eggs
- 2 shrimp tempura
For Udon Soup:
- 3 cups dashi, (Japanese soup stock)
- 1⁄3 cup shiitake dashi, reserved from rehydrating dried shiitake
- 2 tbsp mirin
- 1½ tbsp soy sauce
- 1 tsp kosher salt, or use half for table salt
For Shrimp Tempura:
- 2 shrimp
- 4 tbsp tempura batter mix
- 3 tbsp cold water, or sparkling water
- potato starch, or cornstarch for dusting + more for cleaning shrimp
- 2 tbsp sake, for cleaning shrimp
For Serving (Optional):
- 2 mitsuba sprigs, (Japanese parsley)
- shichimi togarashi, (Japanese seven spice)
- In a bowl, add shiitake mushrooms. Pour enough water to cover the mushrooms and place a smaller bowl on top to keep them submerged in water.
- Squeeze out excess water out from rehydrated shiitake. Reserve soaking liquid by straining through a mesh strainer and set aside. Cut stems off the shiitake and score on top. Set aside.
- In a pot, boil water and season lightly with salt. Blanch spinach starting from the stem side for 1 minute. Soak spinach in iced water to stop cooking process. Squeeze excess water out and cut into 1½ inch pieces.
- Slice the carrot into preferred shape. Cut kamboko into thin slices and break shimeji mushrooms into small pieces.
- Slice the long green onion diagonally. Cut the chicken into 1 inch pieces.
To Make The Udon Soup:
- In a small saucepan, combine dashi and shiitake dashi. Bring to a boil over medium high heat. Once boiling, add mirin, soy sauce, and salt. Bring to a boil once more and turn heat off. Set aside.
To Make Shrimp Tempura:
- Pull the head and outer shell off. Leave the last segment and tail tip on. Devein shrimp using a skewer. Cut the tip using a knife and press the blade on the tip to squeeze out dirty water.
- Make a couple of slits underside and hold shrimp belly side up and bend it backward to straighten them up.
- In a bowl, add your shrimp and potato starch. Coat shrimp evenly. Rinse under running water. Add 2 tablespoons of sake and coat shrimp by hand. Discard liquid after 10 minutes. No need to rinse.
- In a bowl, combine tempura batter mix and water. Lightly dust shrimp with potato starch then dredge shrimp in batter. Deep fry at 340-340 degrees F until golden brown. Drain excess oil on a paper towel lined plate. Set aside
To Prepare Udon Noodles:
- Bring a large pot of water to boil. Cook udon noodles for 30 seconds or as instructed in the package.
- Divide fish cakes, noodles, mushrooms, green onions, chicken, and carrots into two individual earthen donabe clay pots, or any clay pot. Ladle udon soup on each pot and cover with the lid. Bring soup to a boil over medium high heat. Leave lid slightly open to release steam.
- Lower the heat and simmer to cook until the chicken is cooked. Add in egg, spinach and mitsuba. Cook until egg is cooked as preferred. Add shrimp tempura on top and sprinkle togarashi if preferred. Serve while hot.
- Keep soup and toppings separately in airtight containers. Stores in fridge for 3 days. Prepare noodles just before serving.
- Sugar: 7g
- Calcium: 235mg
- Calories: 556kcal
- Carbohydrates: 43g
- Cholesterol: 307mg
- Fat: 22g
- Fiber: 1g
- Iron: 3mg
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 4g
- Potassium: 780mg
- Protein: 39g
- Saturated Fat: 6g
- Sodium: 4108mg
- Trans Fat: 1g
- Vitamin A: 358IU
- Vitamin C: 1mg
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