The classic Japanese one-pot noodle dish, formatted in a larger donabe to share between 2! Chicken, veggie toppings and chewy udon noodles are simmered in a light and fragrant dashi broth and topped with crispy pieces of shrimp tempura.
Nabeyaki Udon for 2
Soup Base
Toppings
1 boneless chicken thigh, cut in 1” pieces
2 servings udon noodle
kamaboko
3-4 shiitake caps
2 scallions, cut in 2” segments
1 bunch komatsuna, blanched
aburaage
Instructions:
1 tsp salt
3 cups dashi stock
2.5 Tbsp soy sauce
2 Tbsp mirin
napa cabbage, 1” pieces
togarashi
1 large egg
For tempura
3-4 jumbo shrimp, peeled & deveined
oil for frying
tempura batter mix
Prepare shrimp by peeling, deveining, and making small incisions along back and inside to lay flat. Mix tempura batter according to package instructions and coat shrimp before frying in neutral oil between 340°F and 375°F
1.
Heat the dashi in a donabe or pot over medium-high heat. Once it reaches a boil, season with the mirin, soy sauce and salt. Reduce to simmer.
2.
3.
Separately, cook your udon noodles until al dente. The frozen ones we use only need a quick blanch for 1-2 minutes.
Add the chicken pieces and gently stir. Return to a high simmer.
4.
5.
Add the udon, followed by your toppings (cabbage, mushroom, scallion, blanched komatsu, aburaage, kamaboko). Cover briefly to return to a simmer, then add raw egg.
Cover and cook for a minute or until the egg is cooked to your desired doneness. Turn off the heat.
6.
Top with tempura pieces and serve immediately, topped with a sprinkle of togarashi.
