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Nabeyaki Udon (Udon Cooked in a Clay Pot)
Serves 1 · About 20 min
Hot udon where broth, chicken, udon and egg are simmered right in a single-serving clay pot (or small pot) and eaten from the pot.
⚠️ The egg in this dish is softA soft yolk or runny surface means the egg isn’t fully cooked. For young children, older people and anyone who is unwell, cook the egg until the yolk is firm, as shown in the steps.
① Cut the fillings→② Simmer the chicken in the broth→③ Add the udon→④ Add toppings and egg and simmer→⑤ Bring the pot to the table
What to buy
Frozen foods
Meat & eggs
Vegetables & fish cakes
Seasonings & dry goods
Check what you already have
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How to make it
1
Cut the fillings
- Cut the leek on a slant 1 cm wide
- Cut the stems off the shiitake and cut them in half
- Cut 2 slices of kamaboko (fish cake), 1 cm thick
- Last, on the cutting board, cut the chicken into bite-size pieces of about 2 cm (cut raw meat after the vegetables)
- When you finish cutting, wash your hands, the knife and the cutting board with dish soap
How to tell it's doneThe 4 kinds of toppings are cut and set out separately on a plate.
2
Make the broth and simmer the chicken
- Put 350 ml water, 1 tsp dashi granules, 1 1/2 tbsp soy sauce and 1 tbsp mirin in the clay pot (or small pot) first
- If the outside bottom of the clay pot is wet, wipe it dry before putting it on the heat
- Use low heat for the first 1–2 min, then turn to medium heat and bring to a boil
- When it boils, add the chicken and simmer for 3 min. If brownish foam (aku) comes up, skim it off with a ladle and throw it away
How to tell it's doneThe outside of the chicken has turned white all over.
Be carefulDo not heat the clay pot empty. Do not start on high heat. Both can make it crack.
3
Add the udon and shiitake
- Add the frozen udon still frozen
- When the udon softens, loosen it with cooking chopsticks
- Add the shiitake
How to tell it's doneThe noodles are separated, and they are white and soft all the way through (no frozen parts).
4
Top with leek, kamaboko and egg and simmer
- Put the leek and kamaboko on top of the udon
- Crack the egg into a small bowl first, then gently slide it into the middle of the pot
- Lid on, low heat for 3 min
How to tell it's doneOpen the lid: the egg white has no clear parts and is all white and set. Take out 1 piece of chicken and cut it: the inside is white, not pink. The yolk is soft and runny. If you want the yolk firm, or if small children, older people or someone who is unwell will eat it, put the lid on and simmer 2 more min, and check that the yolk is firm.
5
Turn off the heat and bring the pot to the table
- Heat off
- Hold both handles with oven mitts and set it on a trivet
- A clay pot keeps bubbling for a while after you turn off the heat. Take a little at a time into a small bowl and let it cool as you eat
ReadyWhen you take off the lid, steam rises and the broth is bubbling. Eat it just like that.
Be carefulThe clay pot, lid and handles are very hot. Do not touch them with bare hands.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The broth got lowIt boiled down while cooking. Add water 2 tbsp at a time, and add a little soy sauce while tasting.
The egg white does not setThe lid was off, or the heat was too low. Put the lid on and cook 1–2 more min on low heat.
The chicken is pink insideIt did not simmer long enough. Put the lid on, simmer 2 more min, and cut again to check.
The clay pot crackedIt was heated empty, the bottom was wet, or it was put straight on high heat. Stop using a cracked clay pot. Next time, heat it the way step 2 says.
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