Clay Pot Udon Noodles (Nabeyaki Udon)

Filled with flavour, this is a beautiful treat in the autumn or winter.


Serves: 1

  • 100g udon noodles
  • 1 shrimp
  • 1 shiitake mushroom, stem removed
  • 2 slices kamaboko fish cakes
  • 1 egg
  • 100g spinach
  • 1 leek
  • 350ml dashi
  • some shichimi (optional)

<Tempura batter>

  • 50g plain flour, sifted
  • 1 egg
  • cold water
  • vegetable or sunflower oil


  1. Make shrimp tempura
  2. Cook the spinach, drain it, and cut it into 5cm lengths. Slice the leek diagonally, in 3cm widths. Boil the udon noodles, drain and set aside.
  3. Boil the soup and shiitake in an individual clay pot. Remove the shiitake and add the boiled udon noodles. Arrange the shrimp tempura, spinach, leek, shiitake and slices of kamaboko on the top and break the egg over them.
  4. When the egg is half cooked, remove the pot fro the heat. Add shichimi to taste.