Nabeyaki Udon

Instructions

1. Prepare the broth
   In a large pot, combine the dashi stock, soy sauce, mirin, sake, and salt. Bring to a gentle simmer over medium heat. Taste and adjust seasoning if needed.
2. Cook the chicken and vegetables
   Add the chicken pieces to the simmering broth and cook for 5 minutes. Then add the carrots and shiitake mushrooms and simmer for another 3-4 minutes until the chicken is cooked through and the vegetables begin to soften.
3. Prepare the udon noodles
   If using frozen udon, thaw according to package instructions. If using fresh udon, rinse briefly under cold water to remove excess starch. Divide the noodles among four individual heat-resistant serving bowls (traditionally clay nabeyaki pots).
4. Assemble the hot pots
   Ladle the hot broth with chicken and vegetables over the noodles in each bowl. Arrange the spinach, green onions, and kamaboko slices on top.
5. Add the eggs
   Make a small well in the center of each bowl and crack an egg into it. The residual heat will partially cook the egg as it sits in the hot broth.
6. Final touches
   Garnish each bowl with pieces of nori seaweed. If serving in traditional nabeyaki pots, cover with the lid and let sit for 1-2 minutes to allow the egg to cook slightly and ingredients to meld together.
7. Serve immediately
   Place each bowl on a heat-resistant mat and serve while hot. Warn diners that the bowls are extremely hot and to stir the egg into the broth before eating if they prefer it more cooked.