Nabeyaki Udon Recipe

Ingredients :

• 4 servings boiled udon noodles
• 4 chunks chicken thigh
• 8 cubes of dried tofu
• Several shiitake and enoki mushroom
• 6 stalks of chinese bok choy
• 4 eggs
• 1 negi/leek
• 6 cups dashi soup (or make with 6 cups water + 1.5 tbsp dashi pellet)
• 1/3 cup soy sauce
• 4 1/2 tbsp mirin
• 1/2 tsp salt
• 1/2 tsp sugar
• Other desired toppings favorite toppings (tempura, mochi, etc...)

Directions :

1. Cut chicken into bite-sized pieces.
2. Chop bok choy into 2 inch lengths
3. Dice the negi into small circles
4. Boil bok choy for two minutes and cool in water and drain well.
5. Mix dashi soup stock, soy sauce, mirin, salt, and sugar in a bowl.
6. Divide the soup into four individual earthen pots and cook on medium heat.
7. Add chicken in the soup and simmer.
8. Add the mushroom, tofu, and bok choy to the pot, simmer about 5 min
9. Add udon noodle in the pot and simmer for 5 min
10. Crack an egg in the soup and add negi.
11. Cover with a lid and stop the heat and let it steam.
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