Uploaded February 2023 | Updated September 2026, 2 weeks ago
Served in an individual donabe clay pot, Nabeyaki Udon is a wintertime staple in Japan. In this recipe, thick chewy udon noodles are cooked in a flavorful dashi broth along with kamaboko fish cake, deep-fried tofu pouch, scallions, and an egg. Top it up with crispy shrimp tempura to make it extra fancy or keep it simple with what you have in the fridge.
RECIPE: justonecookbook.com/nabeyaki-udon
Ingredients:
For the Soup Broth
3⅓ cups (800 ml) dashi (Japanese soup stock; click to learn more) (I used the standard kombu + katsuobushi Awase Dashi; for vegan/vegetarian, make Vegan Dashi)
2 Tbsp mirin
2 Tbsp soy sauce
1 tsp kosher salt (Diamond Crystal; use half for table salt)
For the Nabeyaki Udon
1 inch (2.5 cm) kamaboko (fish cake) (2 slices per serving; skip for vegan/vegetarian)
1 piece aburaage (deep-fried tofu pouch)
2 shiitake mushrooms
1 Tokyo negi (naga negi; long green onion) (use white and light green part only; can substitute green onions/scallions)
2 stalks komatsuna (you can use any green veggies that cook fast like bok choy or spinach)
2 large eggs (50 g each w/o shell) (skip for vegan)
2 servings udon noodles (1.1 lb/500 g frozen or parboiled udon noodles; 6.3 oz/180 g dry udon noodles)
4 shrimp tempura (I use frozen shrimp tempura and follow the baking instructions on the package; you can also make my Shrimp Tempura recipe; skip for vegan/vegetarian)
For Serving
shichimi togarashi (Japanese seven spice) (optional)
yuzu zest (optional)
Served in an individual donabe clay pot, Nabeyaki Udon is a wintertime staple in Japan. In this recipe, thick chewy udon noodles are cooked in a flavorful dashi broth along with kamaboko fish cake, deep-fried tofu pouch, scallions, and an egg. Top it up with crispy shrimp tempura to make it extra fancy or keep it simple with what you have in the fridge.
RECIPE: justonecookbook.com/nabeyaki-udon
Ingredients:
For the Soup Broth
3⅓ cups (800 ml) dashi (Japanese soup stock; click to learn more) (I used the standard kombu + katsuobushi Awase Dashi; for vegan/vegetarian, make Vegan Dashi)
2 Tbsp mirin
2 Tbsp soy sauce
1 tsp kosher salt (Diamond Crystal; use half for table salt)
For the Nabeyaki Udon
1 inch (2.5 cm) kamaboko (fish cake) (2 slices per serving; skip for vegan/vegetarian)
1 piece aburaage (deep-fried tofu pouch)
2 shiitake mushrooms
1 Tokyo negi (naga negi; long green onion) (use white and light green part only; can substitute green onions/scallions)
2 stalks komatsuna (you can use any green veggies that cook fast like bok choy or spinach)
2 large eggs (50 g each w/o shell) (skip for vegan)
2 servings udon noodles (1.1 lb/500 g frozen or parboiled udon noodles; 6.3 oz/180 g dry udon noodles)
4 shrimp tempura (I use frozen shrimp tempura and follow the baking instructions on the package; you can also make my Shrimp Tempura recipe; skip for vegan/vegetarian)
For Serving
shichimi togarashi (Japanese seven spice) (optional)
yuzu zest (optional)
