Papa's Kitchen


Nabeyaki Udon

Dig into this quick and easy Japanese noodles recipe from Papa's Kitchen.

Ease of Cooking

Method of Cooking
Deep fry

Prep Time
15 minutes

Cooking Time
25 minutes

1 serving


  • Udon
  • ¼ of a bunch of spinach
  • Shiitake mushrooms
  • Kamaboku (Boiled fish paste)
  • ¼ of a stalk of spring onion
  • 1 egg
  • Soup
  • 150 milliliters water
  • 50 milliliters soy sauce
  • 15 milliliters Mirin
  • 25 milliliters Sake
  • Garnish
  • 1 kelp (8cm)
  • 10 grams dried bonito


  1. Thinly dice the spring onion and set aside.
  2. Cut the spinach into 3cm long pieces.
  3. Take the pillars of the shiitake mushrooms and slice kamaboku into 2cm thick pieces.
  4. Cook udon in boiling water. Once noodles are separated, take them out and soak in ice water. Drain and set aside.
  5. In another pot, blanch spinach in boiling water. Drain and set aside.
  6. Using the same pot, boil kelp and dried bonito in water and take it out before the water begins to boil.
  7. To make udon soup: boil water, soy sauce, mirin, sake in a pot.
  8. Add shiitake mushrooms, spinach, udon noodles, boiled fish paste, egg, and spring onion into miso soup.
  9. Serve in a bowl and top with kelp and dried bonito.

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