Mushroom Nabeyaki Udon recipe - ingredients, nutrition and when to eat it
Mushroom nabeyaki udon is a Japanese udon dish served in a clay pot, with noodles, mushrooms, fish cake, and egg simmered in hot broth.
Mushroom nabeyaki udon is a Japanese udon dish served in a clay pot, with noodles, mushrooms, fish cake, and egg simmered in hot broth. The mushrooms’ aroma and the savory flavor of the fish cake infuse the broth, while the egg cooked at the end adds a soft, mellow touch. It’s a hearty lunch or dinner for chilly days.
Japanese · 25 minutes to cook
Nutrition (per 863g serving): 497.3 kcal · protein 22.3g · carbohydrate 84.8g · fat 8g · sodium 1746.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: For a slightly runny yolk, cook the egg over low heat for just 2–3 minutes.
Tips: When using a clay pot, don’t pour cold water into the heated pot, and set it on a trivet after cooking.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Mushrooms — 70 g
- Fish cakes — 40 g
- Egg — 1 pc
- Kombu — 5 g
- Dried bonito flakes — 3 g
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Green onion — 15 g
- Water — 450 ml