Egg Drop and Salmon Nabeyaki Udon

Nabemono, Japanese hot-pot meals are comfortable and warming meals. The calendar says “spring” so the weather is eccentric. One can go to bed at the end of a sunny 60° day only to wake up to grey clouds, rain, and freezing wind. The grilled meal planned the day before no longer makes sense! I had a nice salmon fillet in the freezer, a bit too small to serve two for dinner—remember my mission to use the food in my freezer—but as an ingredient among others could be tasty. Peas and salmon are a natural pair, a soup with noodles on a cold day is appealing. I remembered the nabe cooked last December from a library book, written by a Chicago restaurateur: Egg Drop and Crab Nabeyaki Udon. This was an adaptation better than the original!

Salmon Nabeyaki Udon
an adaptation better than the original!
(see the link above)

serves 2

  • 2 packages of frozen udon noodles
  • 6 cups udon broth (recipe below)
  • ½ pound salmon fillet,
    gently poached and broken into chopstickable pieces
  • ½ cup peas
  • 2 eggs
    (optional: each beaten in its own cup)


  • ½ cup chopped mitsuba leaves
    or 2 green onions, thinly sliced

Place a large pot of water over high heat and bring to a vigorous boil. Add the udon, and cook following package directions. Drain and set aside.
Heat 2 heavy heat-proof bowls at 350°F. Divide the broth between the bowls. Use pot-holders!
To each bowl add one-half of the cooked noodles. Add one-half of the salmon and peas. Then add an egg to each bowl. (or pour one beaten egg into each bowl.) Cover the bowls to allow residual heat to soft cook the eggs. Garnish and serve immediately.

Udon Broth

  • 5 cups dashi
  • ½ cup Japanese soy sauce
  • ½ cup mirin

Combine all ingredients in a saucepan and bring just to a boil. Decrease heat and keep warm until ready to serve.


One thought on “Egg Drop and Salmon Nabeyaki Udon

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