Nabeyaki Udon Recipe: How to Make Japanese Udon Hot Pot

• 1 8.8-ounce portion frozen udon noodles (preferably Sanuki-style) or 3 ounces dried udon noodles
• 2 cups dashi stock
• 1½ tablespoons soy sauce
• 1½ tablespoons mirin
• 1 boneless skinless chicken thigh
• 1 negi (Japanese long onion), white and light green parts only, sliced on the diagonal into 1-inch pieces (or substitute 1 leek or 2 green onions)
• 2 shiitake mushrooms, stems removed
• 2 slices kamaboko (fish cake)
• 1 piece shrimp tempura or inari age (seasoned fried tofu pouch)
• 1 egg
• ¼ cup finely chopped mitsuba (Japanese parsley), to garnish
• Shichimi togarashi, to serve

1. 1

   Par-boil the udon noodles. In a large pot of water over high heat, boil frozen udon noodles until just defrosted (the noodles should separate easily), about 30 seconds. If using dried udon noodles, cook until just al dente, about 2 minutes less than package directions. (Noodles will continue to cook in the donabe.)

2. 2

   Immediately rinse par-boiled noodles under cold running water to stop cooking. Drain well and set aside.

3. 3

   Make the soup base. In a small donabe or Dutch oven over medium heat, combine dashi, soy sauce, and mirin.

4. 4

   Add the par-boiled noodles, chicken thigh, negi, mushrooms, kamaboko, and shrimp to the soup base.

5. 5

   Cover with a lid and simmer until chicken thigh is cooked through, about 5 minutes.

6. 6

   Crack the egg into a small bowl. Gently tip the egg into the pot of noodle soup.

7. 7

   Cover with a lid and turn off the heat. Let cook until egg whites are just set, about 2–3 minutes. (The heat from the soup will gently poach the egg.)

8. 8

   Garnish with mitsuba and sprinkle with shichimi togarashi.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.