Cherry & Dennis Helper Habitat

Japanese Nabeyaki Udon

日式鍋燒烏冬

Japanese Nabeyaki Udon — finished dish

Total time: 40 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Udon, chicken, mushrooms, vegetables and egg simmer together in dashi and are served bubbling in the pot.

01

Ingredients

Main ingredients

600 g frozen udon noodles
320 g skinless chicken thigh
4 pieces shiitake mushrooms
4 pieces eggs
250 g napa cabbage
2 stalks spring onion

Broth

1 L dashi stock
3 tbsp soy sauce
2 tbsp mirin
1 tsp sugar

Japanese Nabeyaki Udon — ingredients

02

Tools

cutting board
knife
colander
four individual donabe pots
ladle
heatproof mats
food thermometer

Japanese Nabeyaki Udon — tools

03

Steps

Japanese Nabeyaki Udon — Cut chicken thigh into bite-size pieces and pat dry

Step 1

Cut chicken thigh into bite-size pieces and pat dry

Cut chicken thigh into bite-size pieces and pat dry.

Japanese Nabeyaki Udon — Stem and score mushrooms; cut cabbage into sections

Step 2

Stem and score mushrooms; cut cabbage into sections

Stem and score mushrooms; cut cabbage into sections.

Japanese Nabeyaki Udon — Loosen udon with hot water and drain

Step 3

Loosen udon with hot water and drain

Loosen udon with hot water and drain.

Japanese Nabeyaki Udon — Divide the seasoned dashi among four individual donabe pots and bring to a boil

Step 4

Divide the seasoned dashi among four individual donabe pots and bring to a boil

Divide the seasoned dashi among four individual donabe pots and bring to a boil.

Japanese Nabeyaki Udon — Add chicken, simmer five minutes and skim foam

Step 5

Add chicken, simmer five minutes and skim foam

Add chicken, simmer five minutes and skim foam.

Japanese Nabeyaki Udon — Add mushrooms and cabbage stems; cook three minutes

Step 6

Add mushrooms and cabbage stems; cook three minutes

Add mushrooms and cabbage stems; cook three minutes.

Japanese Nabeyaki Udon — Add udon and separate gently without breaking

Step 7

Add udon and separate gently without breaking

Add udon and separate gently without breaking.

Japanese Nabeyaki Udon — Add cabbage leaves and keep the broth at a gentle simmer

Step 8

Add cabbage leaves and keep the broth at a gentle simmer

Add cabbage leaves and keep the broth at a gentle simmer.

Japanese Nabeyaki Udon — Crack one egg into each pot without disturbing the yolk

Step 9

Crack one egg into each pot without disturbing the yolk

Crack one egg into each pot without disturbing the yolk.

Japanese Nabeyaki Udon — Add spring onion, cover and cook gently until the yolk is firm and reaches 71°C

Step 10

Add spring onion, cover and cook gently until the yolk is firm and reaches 71°C

Add spring onion, cover and cook gently until the yolk is firm and reaches 71°C.

Japanese Nabeyaki Udon — Confirm chicken reaches 75°C in the centre

Step 11

Confirm chicken reaches 75°C in the centre

Confirm chicken reaches 75°C in the centre.

Japanese Nabeyaki Udon — Rest each pot on a heatproof mat for five minutes; an adult must transfer and cool a child portion before serving

Step 12

Rest each pot on a heatproof mat for five minutes; an adult must transfer and cool a child portion before serving

Rest each pot on a heatproof mat for five minutes; an adult must transfer and cool a child portion before serving.

Common mistakes

Overcooking makes udon soft; do not stir hard after adding eggs or the broth will cloud.

Tips

Prepare all toppings first and add udon near the end to preserve springiness and clear broth.