I have a soft spot for Nabeyaki Udon (Japanese Hot Pot Thick Noodle Soup) since it's the first udon I ever tried long ago. Who can resist thick slurpy udon noodles in a warm savory broth with crispy tempura shrimp?
I picked up this 1-quart Dutch metal pot at the thrift store several years ago and knew it was perfect to keep the nabeyaki udon hot. After all nabe means metal pot.
The versions I've eaten frequently featured chicken, mushrooms, spinach, an egg, and tempura shrimp. The only item missing from my version is the sliced Japanese fish cakes.
While it looks like there are a lot of ingredients, this really isn't a difficult recipe at all. I crave a piping hot bowl of nabeyaki udon during the winter, but it can be enjoyed at any time of the year.