Nabeyaki Recipe

Prep proteins and vegetables

Cut chicken thighs into bite-size pieces (about 1-inch). Peel and devein shrimp if needed. Clean and slice shiitake mushrooms. Thinly slice carrot and roughly chop napa cabbage or bok choy. Thinly slice green onions and set aside garnishes.

If using dried shiitake, rehydrate in warm water for 20–30 minutes, then squeeze and slice. If udon is frozen, separate and lightly rinse under warm water to loosen.

In a medium pot or individual nabeyaki donabe/earthenware pot, warm 4 cups of prepared dashi over medium heat until it begins to steam but not boil.

Add soy sauce (2 tbs), mirin (1.5 tbs), sake (1 tbs) and 1/2 tsp salt. Taste and adjust seasoning — it should be lightly seasoned and slightly sweet-salty. Keep the broth at a gentle simmer.

Add the chicken pieces to the simmering broth first. Cook gently 4–5 minutes until they are nearly cooked through.

Add shrimp and sliced shiitake mushrooms to the pot. Simmer 2–3 minutes until shrimp turn opaque and mushrooms have softened.

Stir in the carrots and napa cabbage (or bok choy). Simmer 1–2 minutes until vegetables are just tender-crisp.

Add the udon noodles to the pot and gently separate them into the broth. Let them warm through for 1–2 minutes (longer if frozen and need more time).

Lightly beat the eggs in a small bowl (keep slightly whole if you prefer soft ribbons). Reduce the heat to low so broth is at a gentle simmer. Slowly drizzle or pour the beaten eggs over the surface, or pour into two portions for two servings; do not stir vigorously. Cover the pot and cook 1–2 minutes until the egg is set to your liking (soft-runny or fully set).

Turn off the heat. Drizzle 1 tsp oil (sesame or vegetable) and stir in grated ginger if using for an aromatic finish.

Portion into bowls or serve directly from the nabeyaki pot. Top with sliced green onion, mitsuba or cilantro if using, and place tempura on top if desired (tempura will soften if left in broth — add at the last moment if you want it crisp).

Serve immediately, with extra soy or shichimi togarashi at the table for seasoning to taste.