Name: Nabeyaki Udon
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 piece kombu, about 5x5 inches -; 3 c. bonito flakes -; 1 tbsp. soy sauce -; 1 tbsp. mirin -; 1 tsp. kosher salt -; 6 oz. boneless skinless chicken thighs, cut into 1/2-inch pieces -; 4 oz. kabocha, butternut, or kuri squash, seeded and sliced 1/2-inch thick -; 1 c. shiitake mushrooms, thinly sliced -; 3 scallions, thinly sliced, whites and greens separated -; 2 oz. kamaboko, sliced 1/4-inch thick -; 1 c. snow peas, thinly slice on a diagonal -; 1 c. spinach -; 2 eggs, lightly beaten -; 12 oz. udon noodle, cooked and drained -; Shichimi togarashi, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Nabeyaki Udon

1. 1 piece kombu, about 5x5 inches -

2. 3 c. bonito flakes -

3. 1 tbsp. soy sauce -

4. 1 tbsp. mirin -

5. 1 tsp. kosher salt -

6. 6 oz. boneless skinless chicken thighs, cut into 1/2-inch pieces -

7. 4 oz. kabocha, butternut, or kuri squash, seeded and sliced 1/2-inch thick -

8. 1 c. shiitake mushrooms, thinly sliced -

9. 3 scallions, thinly sliced, whites and greens separated -

10. 2 oz. kamaboko, sliced 1/4-inch thick -

11. 1 c. snow peas, thinly slice on a diagonal -

12. 1 c. spinach -

13. 2 eggs, lightly beaten -

14. 12 oz. udon noodle, cooked and drained -

15. Shichimi togarashi, optional -

How to cook deliciously - Nabeyaki Udon

1. Stage

Make dashi: In a 3.5 to 4-quart donabe or Dutch oven, add 9 cups of cold water and kombu. Simmer over medium heat for 10 minutes. As soon as the water comes to a boil, turn off the heat. Add bonito flakes and let stand for 2 minutes without stirring. Remove the kombu and bonito flakes using a mesh sieve. The kombu and bonito flakes can be reused to make a lighter, but still delicious dashi by simmering in 4 cups of water. Otherwise, discard.

2. Stage

Bring dashi to a simmer over medium heat and add soy sauce, mirin, and salt. Add chicken, squash, mushrooms, and scallion whites. Cook for 6 minutes. Add kamaboko, snow peas, spinach, scallion greens, and eggs. Cook for 2 minutes, gently stirring occasionally. Add udon noodles. Serve with a sprinkle of shichimi togarashi, if you’d like.