Perfect for Cold Days! Our Nabeyaki Udon

Name: Perfect for Cold Days! Our Nabeyaki Udon
Yield: Serves 3–4 servings
Cuisine: American
Ingredients: 3 1/3 cups (800 ml) ☆ water; 1 1/2 tablespoons (about 12 grams) ☆ dashi powder; 2 teaspoons ☆ soy sauce; 1 teaspoon ☆ mirin; 1 teaspoon ☆ salt; 1 tablespoon ☆ sake (Japanese rice wine); 14 oz (400 grams, about 3.5 oz per serving) udon noodles; 1 piece (about 7 oz/200 grams) ◎ boneless skinless chicken thigh; 1/2 root or as needed ◎ burdock root (gobo); 1/2 carrot or as needed ◎ carrot; 1/2 stalk or as needed green onion (negi); (per serving) 2 or more green beans, as needed; (per serving) 2 or more snow peas, as needed; (per serving) 1 or more slices kamaboko (fish cake), as needed; (per serving) 1 or more shrimp ●, as needed; (per serving) 1 or more shiitake mushrooms ●, as needed; (per serving) 1 egg

なぉﾏﾏ @cook_40048978

A gentle-flavored nabeyaki udon that you can eat a lot of! It's perfect for when you have a cold or want to warm up your body.
Recipe background:
I make this every year when I catch a cold or when it gets cold outside! A certain udon restaurant said they make it with a stronger dashi broth, so I simply doubled the dashi powder for this recipe.

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Ingredients

Serves 3–4 servings

■ Dashi Broth ■
3 1/3 cups (800 ml)☆ water
1 1/2 tablespoons(about 12 grams) ☆ dashi powder
2 teaspoons☆ soy sauce
1 teaspoon☆ mirin
1 teaspoon☆ salt
1 tablespoon☆ sake (Japanese rice wine)
■ Toppings ■
14 oz(400 grams, about 3.5 oz per serving) udon noodles
1 piece(about 7 oz/200 grams) ◎ boneless skinless chicken thigh
1/2root or as needed ◎ burdock root (gobo)
1/2carrot or as needed ◎ carrot
1/2 stalkor as needed green onion (negi)
(per serving) 2 or more green beans, as needed
(per serving) 2 or more snow peas, as needed
(per serving) 1 or more slices kamaboko (fish cake), as needed
(per serving) 1 or more shrimp ●, as needed
(per serving) 1 or more shiitake mushrooms ●, as needed
(per serving) 1 egg

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Steps

1

Cut the chicken into bite-sized pieces. Slice the burdock root and green onion on a diagonal. Cut the kamaboko into easy-to-eat pieces. Slice the carrot into thin strips for prep.
2

Remove the strings from the green beans and snow peas. Add a pinch of salt to boiling water and quickly blanch them. Set aside.
3

You can use the shrimp and shiitake mushrooms as tempura or as-is. If making tempura, fry them first. If not, add them in step 4.
4

Add all the ☆ dashi broth ingredients to a pot and heat over medium. Once it comes to a boil, add the ◎ chicken, burdock root, and carrot. (If not frying the ● ingredients, add them now too.)
5

Simmer until the chicken is mostly cooked through. (It doesn't need to be fully cooked yet, as it will cook more later.)
6

Place the udon noodles in a clay pot (donabe). Arrange the cooked ingredients from step 5 and all the prepped toppings from steps 1–3 on top. Pour the dashi broth from step 5 over everything.
7

Crack an egg into the center, cover with a lid, and bring to a gentle boil. Once the ingredients are warmed through, it's ready. Don't overcook.
8

The photo shows a single serving in a clay pot. If you add too much broth, it may boil over. Keep the heat at medium or lower, and if it looks like it might boil over, offset the lid slightly.
9

I made this with chicken, carrot, daikon radish, spinach, green onion, and egg. You can use any toppings you like! (*^^*)