Piping Hot Udon Noodle Hot Pot

• 3 servings Cooked udon noodles
• 3 Shrimp tempura (store-bought)
• 9 slice Kamaboko
• 3 Dried shiitake mushroom
• 3 slice Datemaki tamago
• 2 bunches Spinach
• 1 Japanese leek
• 3 pieces Cooked bamboo shoots in brine
• 6 Fu
• 3 Eggs
• 1500 ml Water
• 150 ml Soy sauce
• 75 grams Sugar
• 4 tbsp Mirin
• 3 tbsp Sake
• 3 tbsp Bonito-based dashi stock granules
• 1 1/2 tbsp Kombu-based dashi stock granules
• 1 tbsp Soy sauce
• 2 tbsp Sugar
• 1 Soaking liquid from shiitake mushrooms

1. Dip the wheat gluten in water and firmly squeeze to drain the excess water.
2. Rehydrate the mushrooms.
3. Place the shiitake, bamboo, and wheat gluten in a pot.
4. Add a bit of the liquid used to soak the mushrooms, then add the ingredients.
5. Boil the spinach, rinse with cold water, wring out excess water, then cut into 5cm lengths.
6. Cut the leek diagonally into 1cm pieces.
7. Put all of the water and ingredients in an earthenware pot and bring to a boil.
8. Once it boils, add the udon.
9. Once it comes to a boil again, turn off the heat, add the other ingredients, break an egg into the pot, then cover with a lid.
10. Let sit for 5 minutes (or to desired finish) and it's done.

noodles, shrimp, kamaboko, shiitake mushroom, tamago, bunches spinach, brine, fu, eggs, water, soy sauce, sugar, mirin, sake, granules, granules, soy sauce, sugar, shiitake mushrooms

Taken from cookpad.com/us/recipes/170994-piping-hot-udon-noodle-hot-pot (may not work)