Nabe Yaki Udon

• 4 cups dashi soup stock
• 2 tablespoons usukuchi soy sauce
• 2 tablespoons mirin
• 1 piece kombu
• 1 pinch sea salt
• 1 handful katsuobushi
• 8 ounces cooked udon
• 1/4 cup cubed chicken
• 2 shiitake mushrooms
• 1 egg
• 2 slices kamaboko
• 1 bunch spinach, blanched

1. Combine the dashi, usukuchi, mirin and kombu in a pot.
2. Bring to a boil over high heat.
3. Add the salt and katsuobushi, and immediately turn off the heat and strain into a nabe (hot pot) or medium saucepan.
4. Add the udon and bring back to a boil.
5. Reduce the heat and add the chicken and shitake mushrooms.
6. Cook for 1 minute.
7. Crack the egg into center of soup.
8. Ladle the soup over the egg until it turns white.
9. Remove the nabe from the heat and add the kamaboko and blanched spinach.

dashi soup stock, soy sauce, mirin, kombu, salt, handful katsuobushi, udon, chicken, shiitake mushrooms, egg, kamaboko

Taken from www.foodnetwork.com/recipes/nabe-yaki-udon.html (may not work)