Nabeyaki Udon

Ingredients

• Nori seaweed - 2 sheets, cut into strips
• Tempura shrimp - 4
• Egg - 2
• Salt - To taste
• Mirin - 1 tablespoon
• Soy sauce - 2 tablespoons
• Dashi broth - 4 cups
• Green onions - 2, chopped
• Spinach - 2 cups
• Carrot - 1, julienned
• Shiitake mushrooms - 4, sliced
• Chicken breast - 1, thinly sliced
• Udon noodles - 200g

Instructions

1. Cook the udon noodles according to the package instructions. Drain and set aside.
2. In a large pot, bring the dashi broth to a boil.
3. Add the chicken, shiitake mushrooms, carrot, and green onions to the pot. Cook for 5 minutes, or until the chicken is cooked through.
4. Add the soy sauce, mirin, and salt to the pot. Stir to combine.
5. Divide the cooked udon noodles between two bowls.
6. Add the spinach to the pot and cook for 1 minute, or until wilted.
7. Pour the hot broth and vegetables over the udon noodles in each bowl.
8. Crack an egg into each bowl, making sure the yolk remains intact.
9. Place two tempura shrimp on top of each bowl.
10. Garnish with strips of nori seaweed.
11. Serve hot and enjoy!