Udon Noodle Hot Pot

Udon Noodle Hot Pot

It's almost as good as restaurant quality.

Ingredients: 3 servings

Dashi stock
1.2 litres
Filling ingredients of your choice
Prawn tempura, squid tempura, etc.
Kaeshi sauce (see below)
100 ml
Udon noodles
3 portions
Kaeshi Sauce
Soy sauce
150 ml
Tamari soy sauce (I used tamari soy sauce for sashimi)
50 ml
70 ml
Bonito flakes
5 g
Demerara sugar (if you want it on the sweet side, increase by 10 g)
60 g


1. Add the mirin to a pot and boil to evaporate the alcohol. Add the sugar and dissolve. Add the 2 kinds of soy sauce and bring to the boil. Add the bonito flakes, turn off the heat, and stir.
2. Strain to remove the bonito flakes, and your kaeshi sauce is finished. (Alternatively, you can put the bonito flakes in a tea strainer and remove it once the mixture is done).
3. Pour the dashi stock and kaeshi sauce into an earthenware pot and heat until simmering. Add the filling ingredients, starting with ingredients that will take longest to cook, such as root vegetables. When they become slightly tender, add the udon noodles and other ingredients.
4. It's ready to eat once everything is cooked to your liking! I used spinich, but boiled it in advance and only added it at the end to simmer for a very short amount of time. Otherwise, it might have colored the whole-hot pot green!

Story Behind this Recipe

I love the udon noodle hot-pots they serve in restaurants, rich, salty, and a little bit sweet. I wanted to be able to make them at home, and just happened to come across a recipe on TV. I simplified it and this was the result.