Hot Pot Udon (Japanese Earthenware Pot Noodle Soup)

Name: Hot Pot Udon (Japanese Earthenware Pot Noodle Soup)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Cuisine: Japanese
Ingredients: Udon noodles 1 serving; Dashi stock 400 ml; Soy sauce 1.5 tbsp; Mirin 1 tbsp; Shrimp tempura 1 piece; Chicken thigh 60 g; Egg 1 piece; Narutomaki fish cake 2 piece; Enoki mushroom 30 g; Spinach 30 g

Quick answer

Total time: 35 min
Level: Medium
Servings: 1 serving
Ingredients: 10

About this dish

Cooked and served in a small earthenware pot, nabeyaki udon stays piping hot from the first bite to the last.

Chicken thigh simmered right in the dashi, soy, and mirin broth adds fat and body that breast meat would not. The egg poaches in the center under the lid until the white sets and the yolk stays soft, and the shrimp tempura is added after the heat is off so it reaches the table still crisp.

Ingredients

serving

IngredientAmount

Udon noodles1 serving

Shrimp tempura1 piece

Egg1 piece

Narutomaki fish cake2 piece

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Instructions

6 steps

1

Cut 60 g chicken thigh into bite-size pieces.

Trim the base from the enoki mushrooms and separate the strands, then rinse the spinach and shake off excess water so it can wilt quickly later.
2

Put 400 ml dashi, 1.5 tablespoons soy sauce, and 1 tablespoon mirin into a small earthenware pot.

Warm over medium heat until small bubbles form around the edge, without reducing the clear broth too much.
3

When the broth begins to simmer, add the chicken and lower the heat to medium-low.

Cook about 3 minutes, skimming only obvious foam, until the outside turns pale and a little fat appears on the surface.
4

Add 1 serving udon noodles, 2 slices narutomaki, and 30 g enoki mushrooms.

Simmer about 2 minutes, loosening the noodles gently only after they soften so they do not break or cloud the broth.
5

Crack 1 egg carefully into the center of the broth and cover the pot.

Keep the heat low for about 2 minutes, until the white sets but the yolk stays soft and can enrich the soup when broken.
6

Add 30 g spinach and simmer just 1 minute so it stays bright green and tender.

Turn off the heat, place 1 shrimp tempura on top instead of submerging it, and serve the pot immediately.