Nabeyaki Udon

Ingredients

• •4 cups dashi
• •3 tbsp soy sauce
• •2 tbsp mirin
• •1 tbsp sake
• •2 servings udon noodles
• •4 shiitake mushrooms, sliced
• •1 carrot, sliced
• •4 pieces kamaboko (fish cake), sliced
• •2 chicken thighs, sliced
• •2 handfuls spinach
• •2 eggs

Steps

1. 1.Combine the dashi, soy sauce, mirin, and sake in a pot or individual donabe clay pots and bring to a simmer.
2. 2.Add the carrot and chicken (the longer-cooking ingredients) and simmer until nearly cooked through.
3. 3.Add the udon noodles, shiitake, and kamaboko, and cook according to the noodle package directions until the noodles are heated through and tender.
4. 4.Add the spinach in the last minute, just until wilted, since delicate leafy greens lose their color and texture if added too early.
5. 5.Crack an egg into the center of each pot, cover, and cook off the heat (or on very low heat) for a minute or two until the egg reaches your preferred doneness - dropping the egg in last and letting residual heat finish it is what keeps the yolk soft rather than hard-boiled.
6. 6.Serve bubbling hot, straight from the individual pots if using donabe.