dinner · dairy-free
Nabeyaki udon
Udon simmered in an individual clay pot with chicken, kamaboko, shiitake, an egg and shrimp tempura.
- Time
- 35min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat, soy, fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Bring dashi and seasonings to a simmer in a donabe or small pot.
-
2
Add udon, chicken and shiitake and simmer 5 minutes, until the chicken reaches 74°C (165°F).
-
3
Add kamaboko and spinach and crack an egg in the center.
-
4
Cover and cook until the egg white sets, 2 minutes.
-
5
Top with tempura and scallions; serve in the pot.
