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Udon Donabe

Donabe is a cool way to cook a one pot meal in Asia. In Japan it's called Donabe. You can find a similar style in cooking pot in every Asian country. This recipe gives you the basics for making a noodle style dish. You can modify this recipe with any vegetables or meats you have in the kitchen.

You don't have to use an egg but this dish will always be better with a gooey egg added at the last minute.


  • 1 Cup Tsuyu (you can also use 2-3 cups Dashi with 1 Tsp salt, 1 1/2 Tbs light soy sauce and 1 1/2 Tbs mirin)
  • 1 Cup water
  • 2 packages fresh Udon
  • Chicken
  • Mushrooms
  • Bok Choy
  • Bell Peppers
  • Onions
  • 2 Eggs


  1. Chop vegetables into bit size pieces.
  2. Split Tsuyu and water between two donabe and bring to a boil. 
  3. Add vegetables and cook until they just start to soften.
  4. Lower heat to medium and add udon. Cook for 5 minutes.
  5. Crack an egg over the top of each donabe. Cover and cook for 3 minutes. 
  6. Serve with the lids on so that people can get the full aroma when lifting the lid off their dish.