Name: How to Make Nabeyaki Udon (Japanese Udon Noodle Hot Pot Recipe)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: Japanese
Ingredients: 1 pack pre-boiled udon noodle (190g); 3 slices Japanese leek; 1 shiitake mushroom; 30g boiled spinach; 2 slices kamaboko fish cake; 10g sliced deep-fried tofu pouch (aburaage); 2 slices carrot; 1 egg; 400ml kombu and bonito dashi soup stock (for the broth); 1 Tbsp soy sauce (for the broth); 1 Tbsp mirin (for the broth); 1/4 tsp salt (for the broth); Japanese shichimi chili pepper (for the toppings if you prefer); Tempura bits (for the toppings if you prefer)

How to Make Nabeyaki Udon (Japanese Udon Noodle Hot Pot Recipe)

Hot Pot Udon Traditional Under 15 Minutes Easy

I’ve introduced a few udon recipes in my previous articles, such as vegan udon with bok choy and niku udon (beef udon noodle soup). Today, I’m excited to share another hearty favorite: nabeyaki udon.

Nabeyaki udon is a type of Japanese hot pot (nabe) dish, especially popular during the colder months. What makes it special is that it’s served in an individual pot, meaning you can cook, serve, and eat all from the same dish! While it might seem a little messy, there’s something comforting about enjoying freshly made udon straight from the pot.

The word “nabeyaki” includes “yaki”, which usually means “grilling,” but this dish doesn’t involve grilling at all. Instead, ingredients are added one by one and simmered in the pot until perfectly cooked. That makes nabeyaki udon a cozy, convenient option for busy, chilly days.

Traditionally, nabeyaki udon is made with thick udon noodles and various toppings such as kamaboko fish cake, shiitake mushrooms, deep-fried tofu pouch, egg, and more, all simmered in a savory dashi and soy sauce-based broth.

You can enjoy nabeyaki udon at specialty soba and udon restaurants, or grab ready-made or frozen versions at supermarkets and convenience stores. It often comes in an aluminum container, so you can place it right on the stove and heat until cooked. Super convenient!

Nabeyaki udon is also a flexible dish. You can customize it with your favorite ingredients. A popular topping is shrimp tempura, but kakiage (shrimp and vegetable tempura fritters) is a delicious option too. You can also add proteins like chicken thigh, sliced beef, or pork. Prefer more veggies? Go ahead and load up—this dish welcomes it.

For the broth, a classic dashi-based udon broth works great. You can enhance it with store-bought options like Mentsuyu and shiro dashi for extra depth and umami.

Enjoy your nabeyaki udon your way! And if you discover ingredient combos that work perfectly, don’t hesitate to share them in the comments below!

Overview

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Total servings: 1

Difficulty: Easy

Ingredients

1 pack pre-boiled udon noodle (190g)
3 slices Japanese leek
1 shiitake mushroom
30g boiled spinach
2 slices kamaboko fish cake
10g sliced deep-fried tofu pouch (aburaage)
2 slices carrot
1 egg
400ml kombu and bonito dashi soup stock (for the broth)
1 Tbsp soy sauce (for the broth)
1 Tbsp mirin (for the broth)
1/4 tsp salt (for the broth)
Japanese shichimi chili pepper (for the toppings if you prefer)
Tempura bits (for the toppings if you prefer)

Expert's Tip

If you want to elevate your udon experience, I recommend these handmade udon noodles. Recognized as one of Japan’s top three udon varieties, Inaniwa's udon is crafted entirely by hand using time-honored techniques and premium domestic flour.

Instructions

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1) Gather the Ingredients

Since the amounts for each ingredient are small, I cut them in advance, as shown in the picture.

I’m using pre-boiled udon noodles, which are very popular in Japan, along with frozen pre-boiled udon. You can use whichever you prefer. If you can’t find them, you can substitute with dried udon noodles. In that case, boil them in advance according to the package instructions.

2) Prepare the Broth

Prepare a pot with the dashi soup stock. Add the salt, soy sauce, and mirin to the pot,
then stir to combine.

3) Add the Carrots

Add the sliced carrots to the broth and heat it over medium heat. Once it comes to a boil, reduce the heat, cover with a lid, and simmer for about 3–4 minutes, or until the carrots are almost tender.

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4) Add the Other Ingredients

Remove the lid and add the Japanese leek and aburaage to the pot. Simmer for about 1 minute. Then, add the udon noodles and shiitake mushroom, and continue to simmer for another minute over medium heat.

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5) Add the Rest of the Ingredients

Add the kamaboko, boiled spinach, and egg to the pot. Then, cover with the lid again and simmer over low heat until the egg is cooked to your desired doneness.

6) Check the Egg

Open the lid and check if the egg is cooked to your desired doneness.

7) Serve and Enjoy!

Transfer the pot to the dining table and enjoy your freshly made nabeyaki udon directly from the pot! Sprinkle with tempura bits and Japanese shichimi pepper, if desired.

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya