Nabeyaki Udon Recipe

Ingredients

• 1 package frozen Udon (thawed, or any Udon)
• 2 cups Dashi
• 1/4 tsp salt
• 1 Tbsp soy sauce
• 1 1/2 Tbsp Mirin
• 1 Tbsp Sake
• 1/4 bunch spinach
• 1/8 carrot
• 2 Shiitake mushrooms
• 2 slices Kamaboko fishcake
• 1 green onions
• 1/2 chicken thigh
• 2 shrimps
• 1 eggs
• shichimi (hot pepper powder)

Instructions

1. 1

   Boil spinach, cool in running water, and squeeze out water. Cut into about 2" length pieces and set aside. Peel and slice the carrot into 1/2" rounds. Cut out with a flower shaped cookie cutter if you like. Cut out the top of the mushrooms to make a star design. Slice Kamaboko fish cake into 1/2" thick pieces. Cut green onions thinly. Cut chicken thigh into bite size pieces.

2. 2

   Heat Dashi to a boil in a clay pot. Add salt, soy sauce, Mirin and Sake to Dashi, and stir.

3. 3

   Add chicken and Udon to the soup, and then spinach, carrot, mushrooms, fishcake, shrimps, and eggs, and cook at medium heat for 5 minutes covered. Skim fat and other particles from the surface of the soup if there are any. Put in green onions, cover, and turn off the heat right away.

4. 4

   Serve immediately. Sprinkle shichimi on top if you like.