Chicken Nabeyaki Udon

Instructions

1. Prepare the broth
   In a large pot, combine dashi or chicken broth, soy sauce, mirin, and sake (if using). Bring to a gentle simmer over medium heat. Taste and adjust seasonings if necessary.
2. Cook the chicken
   Heat vegetable oil in a separate pan over medium-high heat. Add the chicken pieces and cook until they are browned and no longer pink in the center, about 5-7 minutes. Set aside.
3. Prepare the vegetables
   Wash and prepare all vegetables. Julienne the carrots, slice the shiitake mushrooms, chop the spinach, and slice the green onions diagonally.
4. Cook the udon
   If using dried udon, cook according to package instructions, then drain and rinse with cold water. If using fresh or frozen udon, they can be added directly to the broth later.
5. Assemble the nabeyaki
   If using individual nabe pots, divide the broth among them. Otherwise, use a large pot. Add the cooked chicken, mushrooms, and carrots to the simmering broth and cook for 3 minutes.
6. Add the noodles and remaining ingredients
   Add the udon noodles to the pot and simmer for another 2 minutes. Add the spinach and cook until just wilted, about 1 minute.
7. Add the eggs
   Create small wells in the soup and crack an egg into each one. Cover the pot and simmer gently until the eggs are set but the yolks are still runny, about 2-3 minutes.
8. Serve the dish
   Garnish with green onions and nori strips. Serve immediately in the cooking vessel (traditional) or in large, deep bowls while hot.