Nabeyaki Udon

Easy and hearty Japanese udon recipe

Posted on Sep. 27, 2017
By Editor

Prep 15 mins • Cook 15 mins • serves 1


  • 30g chicken thigh meat
  • 1 small tofu puff
  • 30g carrot
  • 1 shiitake mushroom
  • 20g enoki mushrooms
  • 1 tsp dried wakame
  • 5cm leek
  • a small handful of spinach
  • 250ml water
  • 85ml dashi
  • 100g udon noodles
  • 3 thin slices of ginger
  • 1 egg
  • Shichimi togarashi, to taste


Step 1

Cut chicken into 1cm cubes.

Step 2

Rinse tofu puff with hot water, then cut into 1cm slices.

Step 3

Peel and cut carrot into rectangular slices.

Step 4

Trim and discard shiitake mushroom stem. Rinse cap and slice.

Step 5

Trim and discard base of enoki mushrooms. Rinse.

Step 6

Soak dried wakame in a small bowl of water. Drain before using.

Step 7

Slice leek thinly.

Step 8

Cut spinach into 5cm lengths and cook in the microwave oven for 30 secs. Alternatively, blanch briefly and drain.

Step 9

Pour water and dashi into a nabe (personal pot) and bring to a boil. Add udon and allow stock to return to the boil.

Step 10

Add chicken, carrot and ginger and boil until carrot is tender. Add mushrooms, tofu puffs, wakame, leek and spinach and return to the boil.

Step 11

Crack egg into pot and cover with a lid. Let cook for 1 min.

Step 12

Remove lid and garnish with shichimi togarashi. Serve immediately.

Recipes extracted from cook with ami by Ami Yamashita with permission from Marshall Cavendish. This book retails at S$32 at major bookstores.

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