Nabeyaki Udon

1. Gather all the ingredients. For this recipe, shrimp tempura is the only ingredient that I prepare outside the pot. You can make my Shrimp Tempura recipe or buy frozen shrimp tempura and bake it in the oven according to the package instructions. Cook the shrimp tempura and set it aside while you prepare the rest of the dish.

To Make the Soup Broth

1. In a large measuring cup or bowl, combine 3⅓ cups dashi (Japanese soup stock), 2 Tbsp mirin, 2 Tbsp soy sauce, and 1 tsp Diamond Crystal kosher salt.
2. Mix it all together until the salt is completely dissolved. Then, divide the soup broth into the individual donabe clay pots. Set aside.

To Prepare the Ingredients

1. Cut 1 inch kamaboko (fish cake) into 4 thin slices about ¼ inch thick. Cut 1 piece aburaage (deep-fried tofu pouch) into 4 rectangular pieces.
2. Cut off and discard the stems of 2 shiitake mushrooms. Optionally, you can cut a flower pattern on the shiitake mushroom caps: First, cut a sliver off the top of the mushroom cap by making 2 incisions in the shape of a “V.“ Bevel these cuts toward each other by inserting the knife at an angle. Make a second cutout in the same manner to form an “X“ with the first cutout. You can keep this “X“ pattern or add one or two more cutouts. Watch my video on shiitake hanagiri that demonstrates this Japanese cutting technique.
3. Slice 1 Tokyo negi (naga negi; long green onion) diagonally into ½-inch (1.3-cm) pieces.
4. Cut 2 stalks komatsuna or other green vegetable into 2-inch (5-cm) pieces. Keep the stem and leafy parts separate because we will add them to the broth at different times. Tip: The stems takes longer to cook, so they go into the broth first; add the leafy greens just prior to serving.
5. To cook 2 servings udon noodles, bring a large pot of water to a boil. Once boiling, cook the frozen udon for 1 minute until heated through and drain well. If you use dried noodles, cook them according to the package instructions.

To Assemble and Cook

1. Divide and add the udon noodles into the individual pots. Then, top the noodles with equal portions of the kamaboko fish cake, aburaage, shiitake mushroom, Tokyo negi, and green vegetable stems. (Set aside the eggs, leafy greens, and shrimp tempura for later.) Tip: If you‘re customizing this dish with raw meat or seafood, add them now on top of the udon.
2. Transfer the pots to individual burners on the stovetop. Cover with the lids and bring the soup to a boil over medium heat. Once boiling, reduce the heat to a simmer and cook for 2–3 minutes. Tip: If you added raw meat or seafood, make sure to cook the ingredients fully, probably 5–8 minutes. As I explain in the blog post, cut the protein into thin or small pieces and do not add too much. Otherwise, it will take longer to cook and cause the rest of the ingredients to overcook.
3. Uncover the pot. With 2 large eggs (50 g each w/o shell), crack one egg in the center of each pot on top of the ingredients. Cover to cook until the egg is done to your liking.
4. Once the egg is done, add both the leafy greens and the cooked 4 shrimp tempura on top.

To Serve

1. Bring the donabe to the table. Sprinkle with shichimi togarashi (Japanese seven spice) and top with yuzu zest, if you‘d like.

To Store

1. You can keep the soup broth and toppings separately in airtight containers and store in the refrigerator for up to 3 days. It‘s best to prepare the udon noodles right before you assemble and serve.