Nabeyaki Udon is a traditional Japanese noodle dish that warms the soul and stomach during cold days. This comforting one-pot recipe is packed with an assortment of ingredients like udon noodles, tempura, seafood, mushrooms, vegetables, and a savory broth. The following is an easy and delicious recipe to make Nabeyaki Udon at home.

Ingredients:

– 4 cups of dashi (Japanese soup stock)

– 2 tbsp soy sauce

– 2 tbsp mirin

– 1 tbsp sugar

– 800g (4 servings) of fresh udon noodles

– 8 shiitake mushrooms, stems removed and thinly sliced

– 1 carrot, thinly sliced into matchsticks

– 1 leek, cut into 2-inch lengths and thinly sliced lengthwise

– 4 clusters of enoki mushrooms, ends trimmed and separated

– 2 cups of spinach leaves, stems removed

– 4 large prawns, peeled and deveined

– Tempura batter (store-bought or homemade)

– Vegetable oil for frying

– 4 large eggs (optional)

– Green onions (thinly sliced) for garnishing

– Shichimi Togarashi (seven-spice powder) or Ichimi Togarashi (red chili pepper), optional

Instructions:

1. Prepare the tempura: In a deep frying pan or pot filled with vegetable oil at medium-high heat, fry the prawns that have been dipped in tempura batter until golden brown. Set aside on a paper towel-covered plate to drain excess oil.

2. In a separate pot or deep saucepan over medium heat, combine the dashi, soy sauce, mirin, and sugar to create the soup base. Stir constantly until sugar has dissolved.

3. Add sliced carrots and shiitake mushrooms into the pot and let them simmer for about 5 minutes or until tender.

4. Gently add fresh udon noodles to the pot, making sure they are fully submerged in the soup base. Cook for approximately 3 minutes.

5. Add leek, enoki mushrooms, and spinach leaves to the pot. Stir occasionally for 2-3 minutes to ensure even cooking.

6. Carefully place one tempura prawn into each serving bowl. Then, divide the cooked noodles and vegetables equally among the bowls.

7. If using eggs, bring water to a gentle boil in another pan. Softly break each egg directly into the water and let it cook for 3-4 minutes, until the whites are set but yolks remain runny. Using a slotted spoon, carefully transfer the poached eggs on top of each serving bowl.

8. Finally, pour the soup over each bowl of noodles, ensuring vegetables and tempura prawns are fully submerged. Garnish each bowl with green onions and serve alongside optional Shichimi Togarashi or Ichimi Togarashi seasoning.

Enjoy your warm and delicious homemade Nabeyaki Udon! Feel free to adjust ingredients according to your preference or add other traditional toppings like kamaboko (fish cake) or grilled mochi (rice cakes).