Nabeyaki Udon

Name: Nabeyaki Udon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 3⅓ cups dashi (Japanese soup stock); 2 Tbsp mirin; 2 Tbsp soy sauce; 1 tsp Diamond Crystal kosher salt; 1 inch kamaboko (fish cake) ((2 slices per serving; skip for vegan/vegetarian)); 1 piece aburaage (deep-fried tofu pouch); 2 shiitake mushrooms; 1 Tokyo negi (naga negi; long green onion) ((use white and light green part only; can substitute green onions/scallions)); 2 stalks komatsuna ((you can use any green veggies that cook fast like bok choy or spinach)); 2 servings udon noodles; 2 large eggs (50 g each w/o shell) ((skip for vegan)); 4 shrimp tempura; shichimi togarashi (Japanese seven spice) ((optional)); yuzu zest ((optional))

Instructions

Prep:20minCook:10min

Served in an individual donabe clay pot, Nabeyaki Udon is a wintertime staple in Japan. In this recipe, thick chewy udon noodles are cooked in a flavorful dashi broth along with kamaboko fish cake, deep-fried tofu pouch, scallions, and an egg. Top it up with crispy shrimp tempura to make it extra fancy or keep it simple with what you have in the fridge.

Updated at: Wed, 11 Dec 2024 09:55:17 GMT