Dinner · 35 min · japanese

Nabeyaki Udon

Weeknight-friendly Japanese cooking: Nabeyaki Udon comes together in 35 minutes with udon noodles, chicken thigh, and not much else. Each serving lands at 560 calories with 38g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 12 oz Udon noodles
• 0.5 lb Chicken thigh
• 0.5 lb Shrimp
• 2 Eggs
• 4 slices Kamaboko
• 4 Shiitake
• 2 cups Spinach
• 6 cups Dashi
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 2 Scallions

Steps

1. Simmer the dashi, soy, and mirin 5 minutes into a savory broth; keep it at a gentle simmer.
2. Divide the broth among individual donabe or deep ovenproof bowls. Add the chicken, shrimp, shiitake, and spinach.
3. Cook the udon separately until just tender — never in the broth, which would turn starchy — and add to the bowls.
4. Crack an egg into each bowl, top with kamaboko, cover, and simmer 5 minutes until the egg white sets but the yolk stays runny.
5. Serve bubbling, with scallions. Nabeyaki means cooked in the pot — it arrives still singing.

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