Bubbling Hot Pot Udon with Tempura and Egg
Thick, chewy udon noodles simmer in an aromatic dashi broth right in a rustic clay pot, surrounded by shrimp tempura, tender chicken, shiitake mushrooms, and a softly poached egg that breaks into golden rivers when you nudge it with your chopsticks. This nabeyaki udon is the ultimate one-pot winter warmer, served bubbling and steaming straight from the stove.
Ingredients
- 2 portions fresh or frozen udon noodles
- 3 cups dashi stock
- 2 tablespoons soy sauce
- 2 tablespoons mirin
+ 12 more ingredients
Instructions
In a pot, combine the dashi stock, soy sauce, mirin, sugar, and salt. Bring to a simmer and taste; it should be savory and slightly sweet. Adjust seasoning as needed.
Add the chicken pieces and carrot slices to the simmering broth. Cook for 5 minutes until the chicken is nearly cooked through.
If using frozen udon, briefly run under hot water to loosen. Add the udon noodles to the broth and cook for 2 minutes.
Arrange the shiitake mushrooms, spinach, green onions, and kamaboko around the pot in a visually appealing pattern.
Gently crack the eggs into two separate spots on the surface of the broth. Cover the pot and simmer for 3-4 minutes until the egg whites are just set but the yolks remain runny.
Place the shrimp tempura on top of the noodles (adding them last keeps them crispy on top).
Tuck the nori halves against the side of the pot. Bring the entire pot, still bubbling, directly to the table on a trivet.
Sprinkle with shichimi togarashi and eat straight from the pot while everything is piping hot.
Nutrition Estimate
Per serving • Estimated by Blinner AI