Japanese Nabeyaki Udon with Chicken

Ingredients

• 12 oz udon noodles
• 10 oz boneless chicken thigh, cut into bite-size pieces
• 2 large eggs
• 4 cups dashi or light chicken broth
• 4 shiitake mushrooms, sliced
• 2 cups baby spinach
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 3 scallions, sliced
• 1 tsp freshly grated ginger
• Shichimi togarashi, to serve
• Salt

Steps

1. Season the broth with the soy sauce, mirin, sake, and ginger, and taste it. It should be well seasoned but not salty enough to drink neat, since the noodles will absorb it.
2. Bring the broth to a gentle simmer in a wide pot or two individual clay pots.
3. Add the chicken and shiitake and simmer for 8 to 10 minutes, until the chicken reaches 165F (74C) and the mushrooms have softened.
4. Skim off any foam that rises, which keeps the broth clear.
5. Add the udon and simmer for 3 to 4 minutes, until heated through and tender.
6. Add the spinach and push it under the surface for 1 minute, until just wilted.
7. Crack the eggs into the simmering broth, cover, and cook over low heat for 3 to 4 minutes, until the whites are set but the yolks are still soft.
8. Do not stir once the eggs are in. Nabeyaki udon is served straight from the pot with the egg intact on top, and stirring breaks it into the broth. Serve with scallions and shichimi.

Allergen note: Contains gluten, egg, soy, and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.