Nabeyaki udon

Preparation info

  • Serves


    as a meal
    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

This dish is often called noodles in a pot, because of the heavy, cast-iron, heat-retaining pot in which the dish is cooked. You’ll find these pots at most Japanese food stores, although a heatproof casserole will do the job as well.


  • 4 dried shiitake mushrooms, soaked in hot water for 1 hour
  • 200 g (7 oz) dried udon<


Drain mushrooms, cut off stems and slice caps in half.

Place noodles in a pot of boiling water. When water comes back to the boil, add 1 cup cold water. When water returns to the boil, add another cup of cold water. Repeat once or twice more until noodles are soft, but not sloppy. Rinse in cold