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Nabeyaki Udon
Nabeyaki Udon is a beloved Japanese dish that embodies warmth and comfort, featuring thick, chewy udon noodles swimming in a rich, savory dashi broth. This delightful bowl is topped with succulent chicken, crispy tempura shrimp, and a vibrant medley of fresh vegetables, creating a symphony of flavors and textures that will transport you straight to Japan. Traditionally cooked in a clay pot, this dish is perfect for cozy gatherings or chilly days. The crowning glory is a silky egg nestled atop the ingredients; when broken, the yolk cascades down, enriching every bite with its creamy goodness. Enjoy this timeless classic that has graced Japanese tables for generations!
Ingredients
- Udon noodles
- 2 servings
- Dashi broth
- 4 cups
- Chicken breast
- 1, sliced into thin strips
- Shiitake mushrooms
- 1 cup, sliced
- Carrot
- 1, julienned
- Green onions
- 2, chopped
- Spinach
- 2 cups, fresh
- Soy sauce
- 2 tablespoons
- Mirin
- 1 tablespoon
- Salt
- to taste
- Egg
- 2, one for each serving
- Tempura shrimp
- 4 pieces (2 per serving)
- Nori seaweed
- 2 sheets, cut into strips
Instructions
- Begin by cooking the udon noodles according to the package instructions. Once cooked, drain and set aside.
- In a large pot, bring the dashi broth to a rolling boil over medium heat.
- Add the sliced chicken breast, shiitake mushrooms, julienned carrot, and chopped green onions to the pot. Cook for about 5 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Stir in the soy sauce, mirin, and salt to taste, allowing the flavors to meld together for another minute.
- Divide the cooked udon noodles evenly between two serving bowls.
- Add the fresh spinach to the pot and cook for an additional minute, or until the spinach is just wilted.
- Ladle the hot broth, along with the chicken and vegetables, over the udon noodles in each bowl.
- Crack an egg into each bowl, taking care to keep the yolk intact for a beautiful presentation.
- Top each bowl with two pieces of tempura shrimp and garnish with strips of nori seaweed.
- Serve hot, encouraging diners to break the yolk for a creamy finish, and enjoy!
Tips
- For a vegetarian version, substitute the chicken with tofu and use vegetable dashi.
- Feel free to customize the vegetables based on seasonal availability or personal preference, such as adding bok choy or snow peas.
- If you want to make your own dashi broth, combine kombu (dried kelp) and katsuobushi (dried bonito flakes) in water and simmer for a few minutes.
Dietary Information
Servings: 2 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 550 Fat: 20g Carbs: 60g Protein: 30g Sodium: 1200mg Sugar: 4g
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