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Nabeyaki Udon

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
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.