Dish

Nabeyaki udon

Udon Noodle Soup in a Pot

Nabeyaki udon is made with thick udon noodles that are cooked until they are tender but still chewy. The broth is typically made with soy sauce and dashi, and is simmered with various vegetables and seasonings. The dish is typically served in a hot pot with chicken or seafood, and is often topped with a raw egg that is cooked in the hot broth.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Nabeyaki udon originated in the Kansai region of Japan, and is a popular dish in the area. It is often served in casual restaurants and street vendors.

Dietary considerations

Nabeyaki udon is high in sodium due to the soy sauce and dashi broth, and is not suitable for those with soy or gluten allergies or sensitivities. It is also high in calories and carbohydrates due to the noodles and toppings.

Variations

There are many variations of Nabeyaki udon, including different types of broth and toppings. Some variations include adding vegetables or meat to the broth, or using different types of noodles.

Presentation and garnishing

Nabeyaki udon is typically served in a hot pot, and is often garnished with green onions or other herbs.

Tips & Tricks

To fully enjoy Nabeyaki udon, it is important to cook the raw egg in the hot broth until it is fully cooked. This adds a rich and creamy texture to the broth.