Piping-Hot Udon in an Earthenware Pot

Name: Piping-Hot Udon in an Earthenware Pot (Nabeyaki Udon)
Cuisine: Japanese
Ingredients: 3½ ounces bunch spinach; 1 pound dried udon; 5 cups kakejiru (broth for hot noodles); 5 cups kakejiru (broth for hot noodles); 5 cups kakejiru (broth for hot noodles); ¼ pound boned and skinned chicken thighs, cut into 1½-inch pieces; Four ¼-inch thick slices kamaboko (steamed fish cake); Four ¼-inch thick slices kamaboko (steamed fish cake); 1 naganegi long onion, preferably, or 4 thick scallions, white parts cut into 1½-inch lengths and green parts into thin rings; 1 naganegi long onion, preferably, or 4 thick scallions, white parts cut into 1½-inch lengths and green parts into thin rings; 4 eggs; Shichimi togarashi (seven-spice powder); Shichimi togarashi (seven-spice powder)

Nabeyaki Udon

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

This is another dish that is traditionally cooked and served in a donabe, an earthenware pot. Earthenware retains heat very well, so the udon and broth remain hot for a longer time. If you do not have a donabe, use an enameled pot instead.

Ingredients

3½ ounces bunch spinach
1 pound dried udon

Asia
Japan
Pasta

Method

In a medium pot of boiling water, parboil the spinach without separating the leaves, for 1 minute. Drain the spinach, cool it in cold water, and squeeze it to remove excess water. Cut the spinach into 2-inch lengths, discarding the roots.

In a large pot of boiling water, cook the noodles al dente, 4 to 6 minutes or as instructed on the noodle package. Drain the noodles in a colander, an