Nabeyaki-Udon (Hot Udon Noodles in Nabe)

1 package Udon Noodles 10cm Kelp
1 Chicken Thigh Fillet 10g Flaked Dried Bonito
1 piece Dried Shiitake 2 cups Water
1/4 bunch Mustard Spinach 1 tbsp Mirren
1/4  Long Green Onion 2 tsp Soy Sauce
2 pieces Boiled Fish Paste 1/2 tsp Salt
1 Egg



  1. Put water and kelp in pot and heat over low flame. Just before boiling, take off kelp. When boiled, add flaked dried bonito for 2 min, then turn off the fire. Strain the stock.
  2. Put 1. and with the mirren, soy sauce and salt into the donabe.
  3. Slice mushroom. Boil spinach and cool in water and drain. Cut into bite-sized pieces.
  4. Slice long green onion, kamaboko, cut chicken thigh into bite-size.
  5. Put udon in 2., add 3. and 4. then cook over a high flame.

Lower the heat when boiled, drop egg and cover nabe with a lid, simmer for 1 min. Put Shichimi-tougarashi (Japanese red pepper) as you like.