Nabeyaki udon is cooked on the stovetop in an earthenware pot with a lid. It is great for the winter months, immediately warming you on cold day.
Ingredients
1/2 cup blanched spinach leaves
1 serving of udon, cooked al dente for 4 minutes
2 cups kakejiru (soup broth – you can find it on this site)
half a chicken leg, boned, skinned, and cubed
2 slices of kamaboko
1/4 cup negi, finely sliced
1 egg
Method
Boil the kakejiru in the donabe pot over medium and add the chicken and kamaboko. Skim the foam and continue cooking for 5 minutes.
Add the noodles and boil. As soon as it comes to a boil, drop the heat to low and cook, covered, for 5 minutes.
Sprinkle the onion and spinach on top, breaking the egg over it all. Do not stir the egg; simply let it sit with the yolk intact. Cover and cook until the yolk turn slightly white and firm.
Serve. If you like a little spice, you can add shimi togarashi.