Nabeyaki Udon Noodles

This recipe requires a second preparation of a simple stock. 
Recipes for Japanese dashi stocks can be found on the website


•    1 bunch fresh spinach
•    960 ml (6 cups) dashi soup
•    80 ml (1/3 cup) soy sauce
•    30 ml (2 Tbsp) mirin
•    1/2 tsp salt
•    120 gm (1/4 lb) chicken thigh, cut into bite-size pieces
•    4 packages pre-boiled udon noodles
•    4 slices kamaboko (fish cake)
•    15 cm (6 in) negi/leek, diagonally sliced
•    4 eggs
•    *selection of or preferred 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 earthen pots and cook on medium heat. 
Add chicken in the soup and simmer until cooked. 
Add udon noodle in the pot and place kamaboko and spinach on the top. Simmer for a few minutes. 
Add negi/leek and drop an egg in the soup. 
Cover with a lid and turn off the heat. Allow it to stand.