Nabeyaki Udon: Hot Pot Noodles with Chicken and Egg

Prepare the ingredients: Slice the chicken thigh into bite-sized pieces. If using fresh shiitake, remove stems. Wash spinach. Thinly slice the green onions.

In a donabe (Japanese clay pot) or a small pot, combine the dashi stock, soy sauce, and mirin. Bring the broth to a gentle simmer over medium heat.

Add the chicken pieces and shiitake mushrooms to the simmering broth. Cook for about 5 minutes, or until the chicken is nearly cooked through.

Gently add the udon noodles to the pot. If using frozen udon, separate the noodles as they warm in the broth. Cook for 2-3 minutes, or until heated through and tender.

Carefully crack the two eggs directly into the broth, ensuring they do not break. Add the spinach and fish cake slices around the eggs.

Cover the pot and let it simmer for another 2-3 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your preference).

Remove from heat, garnish with sliced green onions, and serve immediately in the hot pot or individual bowls. Be careful, the pot will be hot!