Nabeyaki udon is a hot udon noodle cooked and served in an earthenware/iron pot. Use your favorite toppings.
- 1 bunch fresh spinach
- 6 cups dashi soup
- 1/3 cup soy sauce
- 2 Tbsp mirin
- 1/2 tsp salt
- 1/4 lb chicken thigh, cut into bite-size pieces
- 4 packages pre-boiled udon noodles
- 4 slices kamaboko (fish cake)
- 6 inches negi/leek, diagonally sliced
- 4 eggs
- *your favorite toppings (tempura, mochi, etc...)
Boil spinach for a minute and cool in water and drain well. Cut boiled spinach into 1 inch lengths. Mix dashi soup stock, soy sauce, mirin, and salt in a bowl. Divide the soup into four individual earthenware or iron pots and cook on medium heat. Add chicken in the soup and simmer until cooked. Add udon noodles in the pot and place kamaboko and boiled spinach on the top. Simmer for a few minutes. Add negi/leek slices and drop an egg in the soup. Cover the pot with a lid and stop the heat and let it steam.
Makes 4 servings.