Recipe courtesy of Osaka Japanese Bistro

Nabe Yaki Udon

  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 2 to 4 servings
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4 cups dashi soup stock

2 tablespoons usukuchi soy sauce 

2 tablespoons mirin 

1 piece kombu

1 pinch sea salt 

1 handful katsuobushi 

8 ounces cooked udon 

1/4 cup cubed chicken

2 shiitake mushrooms

1 egg

2 slices kamaboko 

1 bunch spinach, blanched


  1. Combine the dashi, usukuchi, mirin and kombu in a pot. Bring to a boil over high heat. Add the salt and katsuobushi, and immediately turn off the heat and strain into a nabe (hot pot) or medium saucepan. Add the udon and bring back to a boil. Reduce the heat and add the chicken and shitake mushrooms. Cook for 1 minute.
  2. Crack the egg into center of soup. Ladle the soup over the egg until it turns white. Remove the nabe from the heat and add the kamaboko and blanched spinach.
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