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Nabeyaki Udon (鍋焼きうどん): Udon Hot Pot with Egg
More recipes: Japanese Recipes · Noodle Recipes · All Asian Recipes
45 Mintotal
4servings
550kcal
JapaneseCuisine
Nabeyaki Udon (鍋焼きうどん): Udon Hot Pot with Egg
Laura Chen
4
15 Minuten
30 Minuten
550
Japanese
Main Course
Nabeyaki Udon is a hearty Japanese hot pot, especially popular in winter. It combines soft udon noodles, tender chicken, fresh vegetables and a poached egg in a savory broth.
Ingredients
- 200 g udon noodles
- 2 chicken breasts, cut into strips
- 1 liter (4 cups) chicken stock
- 2 carrots, thinly sliced
- 100 g shiitake mushrooms, cleaned and sliced
- 1 leek, sliced into rings
- 4 eggs
- 2 scallions (green onions), finely chopped
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- Salt and pepper, to taste
- 1 sheet nori, cut into strips
- A few drops of sesame oil
Instructions
- Bring the chicken stock to a boil in a large pot.
- Add the soy sauce, mirin and sugar to the stock and stir well.
- Add the carrots, shiitake and leek and simmer for 10 minutes.
- Add the chicken strips and simmer for another 10 minutes.
- Add the udon noodles and cook according to the package directions, usually just a few minutes, until soft.
- Crack a raw egg into each serving pot or bowl and pour the hot soup over it so the heat poaches the egg.
- Garnish with scallions, nori strips and a few drops of sesame oil.
- Serve hot.
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More recipes: Japanese Recipes · Noodle Recipes · All Asian Recipes