Nabeyaki Udon

Chen’s nabeyaki udon serves chewy noodles in individual Japanese clay pots with a seasoned dashi broth. This selected version brings together shiitake mushrooms, Tokyo negi, komatsuna, fish cake, a fried tofu pouch and egg, with shrimp tempura as a finishing topping.

Dashi, mirin, soy sauce and salt are mixed and divided between the pots. The fish cake and tofu pouch are cut into pieces, while mushroom stems are removed and the onion is sliced.

Komatsuna stems and leaves are kept separate. Frozen udon is warmed in boiling water and drained before joining the broth, fish cake, tofu, mushrooms, onion and vegetable stems.

The covered pots simmer briefly before an egg is cracked into each one. Once the egg is cooked, the reserved leafy greens and separately baked prepared shrimp tempura are placed on top.

The clay pots are brought to the table for serving hot, with optional shichimi togarashi and yuzu zest. Chen associates nabeyaki udon with winter in Japan and also describes larger-pot versions for sharing.