33min 4 ppl
Nabeyaki Udon
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 24g
Carbs 58g
Fats 10g
About this dish
Udon noodles simmered to order in their own small pot with prawns, fish cake and a poached egg, brought to the table still bubbling. A whole hot pot scaled down to one bowl.
Allergy Info
Gluten, Eggs, Soya, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Baby Spinach150 g
- Shiitake mushroomssliced100 g
- Spring onionssliced2
Fish & Seafood
- Raw King Prawnspeeled, tails left on8
- Fish cakessliced150 g
Dairy & Eggs
- Eggs4
Tins & Jars
- Dashi stock1000 ml
Dried Goods
- Udon noodles600 g
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
Utensils
- Large saucepan
- Saucepan
- Chopping board
- Sharp knife
Method
1
Prepare the prawns, fish cakes, spinach and shiitake mushrooms.
Approx. 8 minutes
2
Cook the udon noodles in a large pot of boiling water for 5 minutes, then drain and divide between four individual saucepans or heatproof bowls.
Approx. 6 minutes
3
Combine the dashi stock, soy sauce and mirin in a large saucepan, bring to a simmer, then divide the broth between the noodle pots.
Approx. 5 minutes
4
Add the shiitake mushrooms and fish cakes to each pot and simmer for 4 minutes.
Approx. 4 minutes
5
Add the prawns and simmer for 3 minutes until pink and opaque.
Approx. 3 minutes
6
Crack an egg into each pot and simmer for 3 minutes until the white just sets, then add the spinach to wilt.
Approx. 4 minutes
7
Scatter with sliced spring onion and serve bubbling hot.
Approx. 3 minutes
