Nabeyaki udon, a comforting Japanese one-pot noodle soup, is the perfect antidote to a chilly evening. This hearty dish boasts a flavorful broth brimming with tender udon noodles, succulent protein (your choice!), and an array of vibrant vegetables. Imagine sinking your spoon into a steaming bowl filled with the rich aroma of dashi, the satisfying chew of udon, and the sweetness of seasonal ingredients. It's a dish as visually appealing as it is delicious, a true celebration of Japanese culinary simplicity. The beauty of nabeyaki udon lies in its versatility; easily customizable to your taste preferences and the ingredients you have on hand.
Forget complicated recipes and lengthy preparations! This guide provides a straightforward, step-by-step approach to creating this comforting masterpiece. From assembling the flavorful broth to perfectly cooking the udon noodles and arranging the gorgeous toppings, we'll walk you through every stage of the process, ensuring your nabeyaki udon turns out restaurant-quality every time.
Tools Needed
- Clay pot (or regular pot/frying pan)
- Microwave
- Knife
- Cutting board
Ingredients
- Frozen Udon Noodles
- Chicken Thighs
- Eggs
- Green Onions
- Shiitake Mushrooms
- Fried Tofu
- Kamaboko (Fish Cake)
- Water
- Soy Sauce
- Mirin
- Sugar (Cane Sugar)
- Salt
- Pepper
- Dashi Stock Base (or Chicken Stock)
Step-by-Step Instructions
Step 1. Prepare Ingredients & Broth
- Cut chicken thighs into bite-sized pieces. Season with salt and pepper. Set aside.
- Cut shiitake mushrooms in half (or slice). Cut green onions diagonally into 1cm pieces. Reserve some green onion tops for garnish (cut into 5mm pieces). Cut fried tofu into 1.5cm pieces. Cut kamaboko as desired.
- In a clay pot, combine water, soy sauce, mirin, sugar, salt, and dashi stock base. Mix well.
Step 2. Cook the Udon & Main Ingredients
- Microwave frozen udon noodles, covered with plastic wrap, at 600W for 2 minutes to defrost partially.
- Add chicken, shiitake mushrooms, and green onions to the pot. Bring to a simmer over medium heat.
- After about 4 minutes, add the partially defrosted udon noodles and fried tofu. Adjust to fit the pot.
- Simmer for about 2 minutes to blend flavors.
Step 3. Add the Egg & Garnish
- Crack an egg into the pot. Cook until the egg whites are set but the yolk remains runny (leave the lid off for a runny yolk, or on for a fully cooked egg).
- Garnish with the reserved green onion tops.
Step 4. Serve
- Turn off the heat. Serve immediately.
Read more: Black Bean Muffins: Easy Recipe with Pancake Mix
Tips
- Feel free to add other ingredients you enjoy!
- Using frozen udon is convenient. It's okay if they are slightly frozen in the middle.
- Adjust the cooking time of the egg to your preference for doneness.
Nutrition
- Calories: 600-750
- Fat: 25-35g
- Carbs: 70-90g
- Protein: 30-40g
FAQs
1. Can I use different types of noodles instead of udon?
Yes! Thick wheat noodles, such as ramen or even thick spaghetti, can be substituted. Just be mindful of cooking time adjustments.
2. What can I add for protein?
Get creative! Chicken, shrimp, pork, tofu, or even a soft-boiled egg are all delicious additions. Choose what you enjoy most!
So there you have it – a simple yet satisfying nabeyaki udon recipe perfect for any occasion. Enjoy the warmth and comfort this delicious noodle soup brings to your table, and don't hesitate to experiment with different ingredients to personalize your bowl. Happy cooking!