Nabeyaki Udon Recipe

Preparation Instructions

1. 1

   Prepare the Dashi Stock

   In a pot, bring dashi stock to a simmer over medium heat. Add soy sauce, mirin, and season with salt and pepper to taste.

2. 2

   Cook Chicken and Vegetables

   Add the sliced chicken breast to the simmering dashi stock. Cook for about 5 minutes until the chicken is cooked through. Then add the baby bok choy, carrot, and mushrooms. Cook for another 3-4 minutes until the vegetables are tender.

3. 3

   Boil the Udon Noodles

   In a separate pot, boil water and cook the udon noodles according to package instructions. Once cooked, drain and set aside.

4. 4

   Prepare the Eggs

   In another pot, bring water to a boil. Carefully add the eggs and boil for 6-7 minutes for soft-boiled eggs. Remove and place in cold water, then peel once cooled.

5. 5

   Combine and Serve

   Divide the cooked udon noodles into bowls. Ladle the hot chicken and vegetable dashi broth over the noodles. Top with shrimp tempura, halved boiled eggs, and garnish with chopped green onions. Serve immediately.