Nabe Yaki Udon Recipe

Combine 4 cups dashi (or low-sodium chicken stock) and 1 cup water in a medium pot and bring to a gentle simmer over medium heat.

Add 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake (if using), and 1 tsp sugar. Stir to dissolve sugar and taste; adjust soy or mirin for balance. Keep the broth at a low simmer while preparing other components.

If you like heat, add white pepper or a pinch of shichimi togarashi to the broth to taste near the end.

Pat shrimp dry with paper towels. Make 4 shallow slits along the underside of each shrimp and gently bend to straighten; this prevents curling. Lightly dust each shrimp with 2 tsp cornstarch and shake off excess.

Prepare batter: keep 1 cup ice-cold sparkling water (or ice water) and 1 cup tempura flour very cold. In a bowl, combine 1 cup tempura flour with 3 tbs all-purpose flour; pour in cold water and quickly mix with chopsticks or a fork—a few lumps are fine. Do not overmix; batter should be cold and slightly lumpy.

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately.

Dip each dusted shrimp into the batter, letting excess drip off, then gently lower into hot oil. Fry 2–3 shrimp at a time to avoid crowding, for about 2–3 minutes until light golden. Remove and drain on a wire rack or paper towels. Keep warm; they will crisp further in broth briefly.

If using fresh or refrigerated udon, separate and loosen noodles under warm water. If frozen, cook according to package instructions (usually 1–2 minutes in boiling water), then drain and rinse briefly to remove surface starch. Set aside.

Bring the seasoned broth back to a gentle simmer. Add napa cabbage, sliced shiitake, julienned carrot, and bean sprouts if using. Simmer 3–4 minutes until vegetables begin to soften.

Add kani (imitation crab) pieces to the pot and heat through for 1–2 minutes.

Nest portions of udon noodles into the simmering broth. Gently submerge so they warm through (1–2 minutes). Taste the broth and adjust seasoning if needed.

Carefully crack 2 large eggs into small bowls. Create gentle whirlpools in the pot with a spoon and slip eggs in, or simply slide them in separate areas so whites set around the yolks. Poach for 2–3 minutes for runny yolks, or 4 minutes for more set yolks.

Turn off the heat (or keep very low) and add mizuna or baby spinach and sliced green onions; they will wilt in the residual heat.

Divide the udon, vegetables, and broth between 2 shallow bowls (servings). Place a poached egg in each bowl and arrange 3–4 shrimp tempura on top (they can be placed half in broth so the tails remain crisp).

Add remaining kani pieces and garnish with additional green onion, toasted sesame seeds, and a pinch of shichimi togarashi if desired.

Serve immediately while hot. Encourage diners to eat shrimp tempura quickly so the batter remains partly crisp; the tempura will soften the longer it sits in the broth.