Nabeyaki Udon (Japanese Udon Hot Pot)
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
2 servings
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Course
Main Course, Dinner
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Cuisine
Japanese
Nabeyaki Udon (Japanese Udon Hot Pot)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Broth
- 500 ml dashi stock
- 2 ½ tbsp soy sauce
- 1 tbsp mirin
- ¼ tsp salt
Nabeyaki Udon
- 150 g chicken thigh skin-on, cut into bitesize pieces, boneless
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp neutral cooking oil generic cooking oil
- 50 g spinach
- 1 bowl water ice cold
- 2 portions udon noodles
- 2 shiitake mushroom stems trimmed, fresh
- 50 g shimeji mushrooms
- 20 g green onion diagonally sliced
- 2 egg
- 2 Shrimp tempura
- 6 lices kamaboko optional, fish cake
- fu Japanese dry baked wheat gluten, optional
- green onion green part, finely sliced to garnish
Instructions
Prepping ingredients
- Heat a frying pan on medium and add 1 tsp cooking oil. Sprinkle 150 g boneless chicken thigh with 1 pinch salt and pepper and then place them in the pan with the skin side down.
- Once the skin is crispy, turn the chicken over and fry until cooked through. Remove the pan from the heat and set aside for later.
- Bring a saucepan of water to the boil and add a pinch of salt. Take 50 g spinach and place the stalks into the boiling water, holding it there for 30 seconds without submerging the leaves. (Hold it with tongs to prevent burns.)
- After 30 seconds have passed, submerge the rest of the spinach into the water and continue to boil for another 30 seconds.
- Turn off the heat and transfer the spinach immediately into the bowl of ice cold water.
- Take the spinach out of the water and squeeze the water out as much as you can. Cut into 4-5cm (approx 2 inch) long pieces and set aside.
- Boil 2 portions udon noodles for 2-3 minutes less than the time stated on the packaging, then pour them into a colander to drain the water and rinse to remove any excess starch. Set aside.
Broth
- Take your donabe (or a large pot) and add 500 ml dashi stock, 2 ½ tbsp soy sauce and 1 tbsp mirin. Bring to a boil and allow to bubble for 1-2 minutes to burn off the alcohol in the mirin.
- Add ¼ tsp salt and mix. Add 2 fresh shiitake mushroom, 50 g shimeji mushrooms and 20 g green onion to the broth and allow to boil for 1-2 minutes.
- Add the noodles, 2 tempura shrimp, 6 slices kamaboko fish cake, fu, blanched spinach and cooked chicken (with juices from the pan). Crack two eggs into the pot, place a lid on top and boil in the broth for a few minutes until the eggs are cooked to your preference.
- Sprinkle with green onion to garnish.
- Enjoy!
Notes
- This recipe is made in 1 large donabe for 2 people. Alternatively you can use two single-serving donabe pots and divide the ingredients into each pot.
- This dish can also be made with beef, pork or salmon fillet.
- Fu can be swapped for tofu.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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