Nabeyaki Udon

Ingredients

• 1 package Frozen Udon Noodles
• 1.5 cups Dashi Stock
• 1 tablespoon Soy Sauce
• 1 tablespoon Mirin
• 2 pieces Shrimp Tempura
• 50 grams Chicken Thigh
• 1 piece Shiitake Mushroom
• 2 slices Kamaboko (Fish Cake)
• 1 large Egg
• 1 stalk Green Onion
• 0.25 cup Spinach(optional)

Instructions

1. 1

   Prepare the broth by combining dashi stock, soy sauce, and mirin in a small pot or a traditional clay donabe.

2. 2

   Slice the chicken thigh into bite-sized pieces and add them to the broth, bringing it to a gentle simmer over medium heat.

3. 3

   Add the shiitake mushroom and kamaboko slices to the simmering broth and cook for 3 minutes.

4. 4

   Briefly blanch the udon noodles in hot water to loosen them, then add them directly into the pot.

5. 5

   Carefully crack the egg into the center of the pot, ensuring the yolk remains intact.

6. 6

   Place the shrimp tempura on top of the noodles, avoiding submerging the crispy coating entirely.

7. 7

   Cover the pot with a lid and simmer for 2-3 minutes until the egg white is set but the yolk is still runny.

8. 8

   Garnish with chopped green onions and serve immediately while still bubbling.