Photograph of the finished Nabeyaki udon

Japan · Mì udon nồi đất Nabeyaki udon

Nabeyaki udon

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Udon noodles Udon noodles 880 g
  • Photograph of Prawns Prawns 480 g
  • Photograph of Chicken breast Chicken breast 400 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Dried flounder Dried flounder 72 g
  • Photograph of Kombu seaweed Kombu seaweed 48 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 80 g
  • Photograph of Spinach Spinach 400 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Flour Flour 200 g

Method

  1. 1 Cook the kombu broth with dried halibut, then season with soy sauce and mirin.
  2. 2 Fry one tempura shrimp separately and set it on a rack to drain off excess oil.
  3. 3 Arrange the cooked udon noodles in an earthenware pot along with the chicken, shiitake mushrooms, and spinach.
  4. 4 Pour in the broth and bring the clay pot to a gentle boil for 8 minutes.
  5. 5 Crack the egg into the center of the pot, then cover and cook for 3 minutes until the egg yolk is just runny.
  6. 6 Place the tempura shrimp on top immediately upon serving so that the tempura coating is still half-crispy.

With an appliance

  • Air fryer 53 min

    Replace step 2: coat the shrimp with tempura batter, spray evenly with oil, then run the hot air fryer at 195 degrees for 8 minutes, flipping at the 4th minute; this is about 3 minutes longer than deep frying, but the shell is crispier, less oil is used, and you don't have to stand next to the pan. For smaller pots, divide the shrimp into batches. Step 6 still only places the shrimp on top of the noodle pot when serving so the shells don't get soggy.

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