Nabeyaki Udon (japanese Noodle)

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• udon noodles
• 4 chicken thighs, chunks
• 4 slices kamaboko (fish cake)
• 1 bunch fresh spinach
• 4 eggs
• 1/4 leek
• 6 cups dashi soup
• 1/3 cup soy sauce
• 2 tablespoons mirin
• 1/2 teaspoon salt

Recipe

• 1 cut chicken into bite-sized pieces.
• 2 slice negi/leek diagonally into 1/2 inch lengths.
• 3 boil spinach for two minutes and cool in water and drain well. cut boiled spinach into 1 1/2 inch lengths.
• 4 mix dashi soup stock, soy sauce, mirin, and salt in a bowl.
• 5 divide the soup into four individual earthen pots and cook on medium heat.
• 6 add chicken in the soup and simmer.
• 7 add udon noodle in the pot and place kamaboko and spinach on the top.
• 8 simmer for five minutes.
• 9 crack an egg in the soup and add negi. cover with a lid and stop the heat and let it steam.