Nabeyaki Udon

• •6 cup water
• •1 kombu (dried kelp), 4-inch piece
• •0.5 cup katsuobushi (bonito flakes), packed
• •0.5 cup soy sauce
• •0.3 cup mirin
• •2 tablespoon sake (optional)
• •0.5 teaspoon salt
• •4 serving udon noodles, fresh or frozen
• •8 oz chicken thigh, boneless, skinless, thinly sliced
• •8 shrimp, large, peeled, deveined, tail on
• •4 large shiitake mushrooms, fresh, stems removed, cap scored
• •2 cup Napa cabbage, cut into 2-inch pieces
• •4 kamaboko (fish cake), sliced
• •2 stalk scallions, green part, thinly sliced diagonally
• •4 eggs, large
• •4 piece ebi tempura (shrimp tempura), pre-made or freshly fried
• •0.5 cup mitsuba (Japanese parsley) or blanched spinach
• • to taste shichimi togarashi (Japanese seven-spice blend)

Instructions

1. 1

   Prepare the Dashi: In a large pot, combine 6 cups of water and the kombu. Let soak for at least 30 minutes (or overnight in the refrigerator for deeper flavor). Heat the pot over medium-low heat. Just before the water comes to a boil, remove the kombu. Add the katsuobushi and bring to a gentle simmer for 30 seconds. Turn off the heat and let the katsuobushi settle to the bottom for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the katsuobushi. You should have about 5-6 cups of dashi.

2. 2

   Make the Broth (Tsuyu): Return 5 cups of the prepared dashi to a clean pot. Add soy sauce, mirin, sake (if using), and salt. Bring to a gentle simmer and taste, adjusting seasoning as needed. Keep warm.

3. 3

   Prepare Toppings: Slice the chicken thinly. Clean and devein shrimp. Remove stems from shiitake mushrooms and score a decorative 'X' on the caps if desired. Cut Napa cabbage into bite-sized pieces. Thinly slice kamaboko. Slice scallions diagonally.

4. 4

   Cook Udon Noodles: In a separate pot, bring water to a rolling boil. Cook the udon noodles according to package instructions until al dente. Drain well and rinse briefly with warm water to prevent sticking. Divide the cooked udon among 4 individual donabe (earthenware pots) or small heavy-bottomed pots suitable for direct heat.

5. 5

   Assemble and Cook Nabeyaki Udon: Pour about 1.5 cups of the hot broth over the udon in each donabe. Artfully arrange the chicken, shrimp, shiitake mushrooms, Napa cabbage, and kamaboko on top of the noodles in each pot. Place the donabe over medium-low heat on individual burners or a stovetop.

6. 6

   Simmer and Add Egg: Bring the broth to a gentle simmer. Cook until the chicken is cooked through, the shrimp turn pink, and vegetables are tender-crisp (about 5-7 minutes). Create a small well in the center of the toppings and carefully crack one egg into each well. Cover the donabe and simmer for another 2-3 minutes, or until the egg white is set but the yolk is still runny (or cooked to your preference).

7. 7

   Finish and Serve: Just before serving, place one piece of ebi tempura on top of each pot. Garnish with sliced scallions and mitsuba (or blanched spinach). Serve immediately, encouraging diners to break the egg yolk and mix it into the broth as they eat. Offer shichimi togarashi on the side for a spicy kick.

Chef's Tips

• 💡Traditional Serving: Nabeyaki Udon is best served in individual donabe (Japanese clay pots) directly from the stove. If you don't have donabe, use small, heavy-bottomed pots that can go from stove to table.
• 💡Dashi Quality: The flavor of your dashi is crucial. For a richer dashi, soak the kombu in water overnight in the refrigerator before gently heating.
• 💡Noodle Prep: Cook udon noodles separately to prevent them from overcooking and releasing too much starch into the broth, which can make it cloudy.
• 💡Topping Variations: Feel free to customize toppings. Other popular additions include fish cakes (narutomaki), enoki mushrooms, spinach, or fried tofu (aburaage).
• 💡Tempura Timing: Add the tempura just before serving to keep it crispy. If added too early, it will become soggy.