Featured Recipe

A Comforting One-Pot Ramen

Perfect for Cozy Nights

Serves: 2
Cook Time: 10 minutes

 

A Taste of Japan: The Story of Japanese Yatai Yakisoba

Nabeyaki is a classic Japanese method of cooking and serving noodles in the same pot, offering warmth, simplicity, and rich, layered flavors. Traditionally made with thick udon noodles, this style brings out the best in every ingredient by simmering everything together in a small pot, often a donabe (Japanese clay pot).

Known for its comforting flavors and straightforward preparation, nabeyaki is especially popular during colder months. Cooking and serving in the same pot keeps the dish hot longer, minimizes cleanup, and creates a cozy, satisfying experience.

This nabeyaki-style ramen offers a modern twist while staying true to the simplicity of the traditional dish. It’s an easy, hassle-free way to enjoy a warm, nourishing bowl—whether sharing with someone or enjoying it on your own.

 

Ingredients:

 

  • 1 packs Sapporo Ichiban Chicken
  • 1 chicken thigh
  • 1 shiitake mushrooms
  • 1 stalk green onion
  • 1 poached egg
  • 2 cup water
  • Seven-flavored chilli pepper for garnish

Directions

 

 

STEP 1

Cut the chicken thigh into bite-sized pieces.
Slice the shiitake mushroom into quarters and thinly slice the green onion.

 

 

STEP 2

In a donabe or small pot, bring 2 cups of water to a boil.
Add the chicken and shiitake mushrooms, cooking until the chicken is fully cooked.
Skim off any foam or impurities that rise to the surface.

 

 

STEP 3

Once the chicken and mushrooms are cooked, remove them from the pot and set them aside.

 

 

STEP 4

In the same broth, add the ramen noodles and cook for 2 minutes, gently breaking the noodles apart as they soften.

 

 

STEP 5

Stir in the seasoning packet from the Sapporo Ichiban package until well mixed.

 

 

STEP 6

Top the noodles with the cooked chicken, mushrooms, and sliced green onion. Add the poached egg on top.

 

 

STEP 7

(Optional) Instead of a poached egg, you can crack a raw egg directly into the broth after adding the toppings,
cover the pot, and let it cook until the egg sets slightly.

 

 

STEP 8

Sprinkle with shichimi togarashi and enjoy your nabeyaki-style chicken ramen hot from the pot.