Cooking Lucid
Nabeyaki Udon
Udon noodles served in a personal clay pot with tempura shrimp, egg, fish cake, and vegetables in hot dashi broth. A winter warmer.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Dinner·Japanese·Medium
Ingredients
Step 1 — Broth and noodles
- 5 cups dashi
- 3 tbsp soy sauce
- 2 tbsp mirin
- 4 servings udon noodles
- 4 eggs
Step 2 — Toppings
- 4 tempura shrimp
- 4 slices kamaboko (fish cake)
- 1 cup spinach
- 4 shiitake mushrooms
- Green onions
- Yuzu zest (optional)
Instructions
- 1
Prepare broth
Bring dashi, soy sauce, and mirin to a simmer in individual pots or one large pot.
- 2
Assemble nabeyaki
Add cooked udon, spinach, mushrooms, and kamaboko. Crack an egg into each pot. Cover and cook 3–4 minutes until egg is just set. Top with tempura shrimp and green onions.
Nutrition per serving: 480 cal · 22g protein · 58g carbs · 18g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
