Nabeyaki Udon

Mine is a very simplified version of the Nabeyaki Udon that comes without the tempura prawns. As I don’t fancy anything deep-fried that might go into the soup and making it oily, though the traditional Nabeyaki Udon does call for that. I enjoyed it with just with the dashi soup base and udon noodles. In fact, without the deep-fried items, I think this is a very healthy noodles soup that comes with carrots, mushrooms and spinach that I added. Though it’s quick cooking too but it definitely isn’t as salty and msg-filled as instant noodles.

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I got this pack of dashi stock from the local supermarket and what I liked about it is that it comes in sachet form and that’s only 6 packs of it in a bag. As compared to the bottle that I used to buy, this is more economical and definitely comes with less wastage. As I presume this would be easier to use up in a shorter period of time as compared to the bottle. Every time I needed to cook a soup stock, one sachet can be used and all it takes is for 6 times of cooking, I can used up the entire pack. But for a bottle, it probably take me longer than the expiry to finish it up.

Dashi Stock1

So if you do have a pack of udon to spare, you ought to try this out !

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I am not an expert at Japanese cuisine, so I am still experimenting with trials and errors here and there. So what I garnered are simple ways of how a noob in Jap cooking will do! It might not be the best for everyone, but can lar hor ! Hehehe.

Nabeyaki Udon

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1


For the Ingredients

  • 300 ml water
  • 1 pkt of dashi sachet
  • 1 tsp sweet rice vinegar
  • 1 1/2 tsp soya sauce
  • 1 tsp garlic powder
  • dash of pepper
  • 1 pkt of udon noodles for one serving approx. 120g
  • some carrots
  • some shitake mushrooms
  • some baby spinach
  • some chicken fillet or boneless chicken leg
  • some japanese fishcake i.e. kamaboko
  • 1 egg optional

For the Chicken Marinade

  • 1 tsp soy sauce
  • 1 tsp corn flour
  • 1 tsp onion powder
  • dash of pepper


  • Cut the chicken into small pieces and marinade for half an hour or longer.
  • Boil the water and add in the dashi, vinegar, soy sauce, garlic powder and pepper.
  • Add the carrots, mushrooms, jap fish cakes. Drain and remove them well after they are cooked. Set aside. Add in the baby spinach and drain well and remove it after cooked. Set aside. Add in the chicken and drain and remove after cooked. Set aside.
  • Finally add in the udon noodles and cooked until soft. Top the soup with the carrots, mushrooms, fishcakes and chicken cooked earlier. Top with additional egg if using.
  • Serve hot with chili flakes.


Note: The egg will change the taste and look of the soup into slightly milky and eggy after stirring it into the soup. Hence, the egg addition is optional.

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