Ingredients
4 cups dashi soup stock
2 tablespoons usukuchi soy sauce
2 tablespoons mirin
1 piece kombu
1 pinch sea salt
1 handful katsuobushi
8 ounces cooked udon
1/4 cup cubed chicken
2 shiitake mushrooms
1 egg
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Combine the dashi, usukuchi, mirin and kombu in a pot. Bring to a boil over high heat. Add the salt and katsuobushi, and immediately turn off the heat and strain into a nabe (hot pot) or medium saucepan. Add the udon and bring back to a boil. Reduce the heat and add the chicken and shitake mushrooms. Cook for 1 minute. Crack the egg into center of soup. Ladle the soup over the egg until it turns white. Remove the nabe from the heat and add the kamaboko and blanched spinach.
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Wooden noodle cutting guide — even-width hand-cut udon
Adjustable stand — hold cookbook or tablet at eye level while cooking
Thick wheat noodles — kitsune udon, yaki udon, hot pot
Electric noodle maker — extrude fresh ramen, udon, pasta
Japanese clay pot for rice, hot pot, steaming
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Wooden noodle cutting guide — even-width hand-cut udon
Adjustable stand — hold cookbook or tablet at eye level while cooking
Thick wheat noodles — kitsune udon, yaki udon, hot pot
Electric noodle maker — extrude fresh ramen, udon, pasta
Japanese clay pot for rice, hot pot, steaming