A Nagoya Speciality: Miso-Stewed Udon Noodles

• 1 portion Frozen udon noodles
• 1/3 Chicken thigh
• 1 Egg
• 1 Green onion or scallion
• 2 Shiitake mushrooms
• 1 Aburaage
• 3 slice Kamaboko
• 500 ml Strong bonito dashi stock
• 2 to 3 tablespoons Red miso (Hatcho miso is preferred)
• 1 tbsp Sake
• 1/2 tbsp Sugar
• 1 Ichimi spice or shichimi spice

1. Cut the chicken into bite sizes.
2. Run hot water over the aburaage and slice thinly.
3. Slice the onion diagonally.
4. Remove the stiff root bits of shitake mushrooms and make slits for decoration.
5. Cook the frozen udon noodles.
6. Pour the dashi stock into the clay pot and bring to the boil.
7. Add red miso, sake (rice wine) and sugar and heat gently.
8. Add the chicken and shiitake mushrooms and cook for about 1~2 minutes until cooked through.
9. Add the udon noodles, green onion, abura-age and kamaboko.
10. Place an egg in the centre and cover.
11. Cook until the egg is softly set.
12. Sprinkle ichimi or shichimi spice to taste.

noodles, chicken thigh, egg, green onion, shiitake mushrooms, aburaage, kamaboko, red miso, sake, sugar, ichimi spice

Taken from cookpad.com/us/recipes/156638-a-nagoya-speciality-miso-stewed-udon-noodles (may not work)