Nabeyaki Udon
A comforting one‑pot udon noodle hotpot brimming with chicken, shrimp, kamaboko, vegetables, tofu, and a silky egg, all simmered in a savory–Hondashi® broth.
INGREDIENTS
2 cups water
1½ tsp hondashi®
1 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
Salt, to taste
2 oz chicken thigh, diced
7 oz prepared udon noodles
3 shrimp, peeled and deveined
¼ cup carrot rounds
¼ cup shimeji mushrooms
¼ cup bamboo shoots, sliced
¼ cup kamaboko, sliced
¼ cup green onion, sliced
¼ cup fried tofu, sliced
1 egg
1 tbsp parsley or mitsuba, chopped
DIRECTIONS
1. In a medium pot, combine water, hondashi®, soy sauce, sake, mirin, and salt; bring to a simmer.
2. Add chicken thigh and simmer for 5 minutes.
3. Stir in udon noodles, shrimp, carrots, mushrooms, bamboo shoots, kamaboko, green onion, and fried tofu.
4. Crack the egg over the soup, cover, and cook until the egg reaches your desired doneness.
5. Remove the lid, garnish with parsley or mitsuba, and serve hot.
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