Warm your soul with this comforting bowl of Nabeyaki Udon tonight!

1

Start by preparing dashi stock in a pot. Bring 500 milliliters of water to a boil and add dashi powder, stirring well. Turn the heat to low, and let it simmer for about 10 minutes.

2

While the dashi is simmering, cook the udon noodles according to package instructions. Drain and set aside.

3

In a separate pan, heat a little oil over medium heat and sauté the chicken thigh pieces until cooked through, about 7-10 minutes.

4

To the chicken, add shrimp and cook until they turn pink, about 3 minutes.

5

Once the dashi is ready, add soy sauce and mirin to the pot, stirring well.

6

Now introduce the cooked udon noodles to the dashi broth. Stir to combine and let simmer for 2 minutes.

7

Add the sautéed chicken and shrimp to the pot. Then carefully crack the egg directly into the broth. Allow it to poach gently for 3-4 minutes until the egg whites are just set, but the yolk is still runny.

8

Finally, add the spinach, mushrooms, and sliced green onions. Cook for an additional 1-2 minutes until the greens are wilted.

9

Serve hot, topped with tempura flakes for an added crunch.

2

• Add spicy kimchi for a kick.
• Garnish with toasted sesame seeds and nori strips.
• Use different proteins like tofu or beef for variation.

• Use fresh udon for the best texture.
• Control the poaching time of the egg for a perfect runny yolk.
• Taste the broth and adjust seasoning with soy sauce if desired.

• fat: 15g
• protein: 30g
• calories: 450
• carbohydrates: 60g

This dish offers a balanced meal with protein, carbohydrates, and healthy fats, providing energy and nourishment.

• Beef Udon (Niku Udon) 肉うどん • Just One Cookbook
• Nabeyaki Udon - Lisa's Lemony Kitchen
• Nabeyaki Udon 鍋焼きうどん • Just One Cookbook