Nabeyaki Udon recipe - ingredients, nutrition and when to eat it
Nabeyaki udon is a Japanese noodle dish served in a pot with udon, egg, fish cake, and shrimp tempura in hot broth.
Nabeyaki udon is a Japanese noodle dish served in a pot with udon, egg, fish cake, and shrimp tempura in hot broth. It is especially comforting on a cold evening, with springy noodles and warming broth making it a hearty meal.
Japanese · 25 minutes to cook
Nutrition (per 928g serving): 772.3 kcal · protein 33.7g · carbohydrate 104.8g · fat 23.2g · sodium 2030.9mg
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: Udon noodles can become mushy if boiled too long, so warm them briefly after adding them to the broth.
Tips: If you want the egg yolk fully cooked, cover the pot for an additional minute.
Tips: Add the shrimp tempura just before serving so it stays a little crisp.
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Ingredients (1 serving)
- Boiled udon noodles — 200 g
- Egg — 1 pc
- Fish cakes — 60 g
- Shrimp — 2 pc
- All-purpose flour — 1.5 Tbsp
- Cooking oil — 1 Tbsp
- Dried kelp — 5 g
- Dried anchovies — 5 g
- Water — 450 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Green onion — 20 g
- Shiitake mushrooms — 1 pc
- Crown daisy — 20 g
- Tenkasu (tempura bits) — 1 Tbsp