How to Make Authentic Nabeyaki Udon at Home 鍋焼きうどん

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Make the shrimp tempura first (homemade or frozen baked per package), and set aside.
2. In a large measuring cup, whisk 3⅓ cups dashi, 2 Tbsp mirin, 2 Tbsp soy sauce and 1 tsp Diamond Crystal kosher salt until the salt dissolves. Divide the broth among the individual donabe pots.
3. Cut the kamaboko into 4 thin slices about ¼ inch thick. Cut the aburaage into 4 rectangles.
4. Remove and discard the shiitake stems. If desired, cut a flower pattern into the caps.
5. Slice the Tokyo negi diagonally into ½-inch pieces. Cut the komatsuna into 2-inch pieces, keeping stems and leaves separate.
6. Boil the udon for 1 minute if frozen, or cook dried noodles per package, then drain well. Divide the noodles among the pots.
7. Top the noodles in each pot with equal portions of kamaboko, aburaage, shiitake, negi and komatsuna stems. Set aside the eggs, leaves and shrimp tempura.
8. Cover the pots and bring to a boil over medium heat, then reduce to a simmer and cook 2–3 minutes.
9. Uncover, crack one egg into the center of each pot, and cover again until the egg is cooked to your liking.
10. Add the komatsuna leaves and the shrimp tempura on top, then serve. Sprinkle with shichimi togarashi and yuzu zest if using.

Summarized from Just One Cookbook's video. Watch it for the details.

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