Nabeyaki Udon | Graces Japanese Cooking

I love anything nabe. My husband does too. This is his favorite. Nabeyaki on a cold day...amazingly delicious and cozy.
Nabeyaki is traditionally served in individual claypots with udon, vegetables, egg, and if you like homemade tempura! Mmmm so delish and so easy to make! The small claypots can be found at any Japanese or Asian markets near you:) I hope you enjoy!


Recipe (serves one):

1 Japanese leek (Naga-Negi or Tokyo Negi), thinly sliced
100g enoki mushroom, stem removed
2 dried or fresh shiitake mushrooms
1 cup baby spinach
1 egg
3 oz dried udon
2 cup dashi
2 tablespoons soy sauce
2 tablespoons mirin
1 1/2 teaspoon coconut sugar


1. Boil udon according to package instructions and set aside.
2. In an individual claypot, bring dashi to a boil. Add mirin, lower heat and simmer for 2-3 minutes. Add coconut sugar, soy sauce and bring to a boil.
3. Add udon. Top with negi, enoki mushroom, shiitake, spinach, and egg.
4. Cover on medium heat for 2-3 minutes.

Enjoy!

Thank you for watching! See you next week!


Grace
Instagram: @gracesjapanesecooking
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