Nabeyaki Udon in a Clay Pot with Egg and Shrimp Tempura

What you need

• 800 ml (3 1/3 cups) dashi
• 2 tbsp mirin
• 2 tbsp soy sauce
• 1 tsp kosher salt, or 1/2 tsp fine salt
• 4 slices kamaboko, fish cake, about 5 mm (1/4 in) thick
• 1 piece aburaage, fried tofu pouch, cut into 4
• 2 shiitake mushrooms, stems removed
• 1 Japanese long green onion, or scallions, white and pale green parts
• 2 stalks komatsuna, or spinach or bok choy
• 500 g (1.1 lb) frozen udon noodles, or 180 g (6 oz) dried udon
• 2 large eggs
• 4 shrimp tempura, homemade, or frozen and baked as the package directs
• shichimi togarashi, optional, for serving

Method

Restated from the original video

1. 1

   Cook or reheat the shrimp tempura first and keep it warm on a rack.

2. 2

   Stir the dashi, mirin, soy sauce and salt together until the salt dissolves, then divide the broth between two small clay pots.

3. 3

   Slice the long onion on the diagonal into 1 cm (1/2 in) pieces. Cut the komatsuna into 5 cm (2 in) lengths, keeping stems and leaves apart. Cut a cross into the shiitake caps if you like.

4. 4

   Boil the udon in a large pot of water until just heated through, about 1 min for frozen, then drain well. Cook dried udon as the package directs.

5. 5

   Divide the udon between the pots and arrange the kamaboko, aburaage, shiitake, long onion and komatsuna stems on top.

6. 6

   Cover the pots and bring the broth to a boil over medium heat, then simmer for 2-3 min.

7. 7

   Uncover, crack an egg into the middle of each pot, cover again and simmer until the white is set and the yolk is as firm as you like.

8. 8

   The yolk is only lightly cooked if left runny, so cook it through or use pasteurized eggs for anyone young, elderly, pregnant or immunocompromised.

9. 9

   Lay the komatsuna leaves and the shrimp tempura on top just before serving.

10. 10

    Bring the pots to the table bubbling, with shichimi on the side.

Imported from justonecookbook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.