鍋焼うどん

Nabeyaki Udon

Udon noodles are a staple in Japanese cuisine. These thick noodles are made from wheat and are chewy and soft in texture. They can be square, round or flat and are best bought fresh. Udon noodles can be served cold but are ideal for use in hot dishes.

SERVES 4 AS A LIGHT MEAL

4 dried shiitake mushrooms

1 teaspoon sugar

1 litre (35 fl oz/4 cups) dashi II (here)

150 ml (5 fl oz) Japanese soy sauce

3½ tablespoons mirin

750 g (1 lb 10 oz) fresh udon noodles

2 chicken thigh fillets, cut into bite-sized pieces

8 x 5 mm (¼ in) slices of kamaboko (fish-paste loaf)

2 spring onions (scallions), cut into 5 cm (2 in) lengths

4 eggs

4 tempura prawns (shrimp), optional (here)

CONDIMENTS

ichimi togarashi (chilli powder) or shichimi togarashi (seven spice mix)

Soak the shiitake in hot water for 30 minutes, then drain well. Discard the stems. Combine the sugar, 125 ml (4 fl oz/½ cup) of the dashi and 1 tablespoon each of the soy sauce and mirin and bring to the boil. Add the shiitake and cook for 15 minutes, or until the liquid has almost been absorbed. Set the shiitake aside.

Bring a large saucepan of lightly salted water to the boil, add the noodles and cook for 5 minutes, stirring gently. Drain well and rinse. Divide the noodles among four 400 ml (14 fl oz) flameproof casserole dishes or claypots with lids. Combine the remaining dashi, soy sauce and mirin in a saucepan with ½ teaspoon salt and bring to the boil, then pour over the noodles so that it just covers them.

Arrange a quarter of the shiitake, chicken, kamaboko and spring onion on top of the noodles in each dish, keeping each ingredient separate and leaving some clear space for the egg. Place each dish over medium–high heat (you may need to do this in batches) and slowly bring to the boil. Remove any scum that forms on the surface, then reduce to a simmer and cook for 7 minutes, or until the chicken is just cooked through. Turn off the heat.

Carefully crack an egg into a cup. Using a ladle, press down into the clear space you left when arranging the other ingredients, to make a hollow, then carefully slide the raw egg into the hollow without cracking the yolk. Repeat with the remaining eggs and dishes. Place the lids on top and allow to rest for 7 minutes, or until the egg is set. If there is a risk of salmonella in your area, leave on the heat until the egg is completely cooked through. If you like, serve with a tempura prawn on the side. Pass around the ichimi togarashi or shichimi togarashi for sprinkling.