Hot Pot Udon (Japanese Earthenware Pot Noodle Soup)
Nabeyaki udon is a Japanese hot-pot noodle dish cooked and served in a small earthenware pot, keeping everything piping hot at the table. Dashi stock seasoned with soy sauce and mirin forms a clear yet deeply savory broth, and chicken thigh simmered directly in it releases fat that enriches the liquid. Narutomaki fish cake slices and enoki mushrooms add visual appeal and varied textures. An egg cracked into the center and covered with a lid cooks to a soft, runny stage that blends into the broth when broken. Shrimp tempura is placed on top just before serving so its coating stays crisp against the steaming soup. Spinach goes in during the last minute to retain its bright green color and tender bite.
Adjust Servings
Instructions
- 1
Season dashi stock with soy sauce and mirin.
- 2
Boil broth in a small pot; add udon, chicken, fish cake, and mushrooms.
- 3
Crack an egg into the center, cover and cook to desired doneness.
- 4
Add spinach and simmer 1 more minute.
- 5
Top with shrimp tempura and serve in the pot.
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