Name: Nabeyaki udon
Yield: Serves two as a meal, or four as part of a meal
Cuisine: Japanese
Ingredients: pinch of salt; 200 g (7 oz) dried udon; 2 chicken thighs; 4 dried shiitake mushrooms, soaked in hot water for 1 hour; 3 tbsp mirin; 80 g (2¾ oz) Japanese fish cake (kamaboko), finely sliced; 1 tbsp sugar; 4 tbsp soy sauce; 2 large green prawns, peeled and deveined; 4 cups dashi; 1 tbsp dried wakame (seaweed); vegetable oil, for deep frying; 1 cup plain flour; 1 spring onion, cut into 6 cm (2 ½ in) lengths; 1 egg; 1 quantity tempura batter

Preparation info

Serves
two
as a meal

Difficulty
Medium

Appears in

Noodle

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.

Ingredients

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

Method

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

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Nabeyaki udon

Ingredients

Method

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