Nabeyaki udon with chicken, egg and shiitake

Ingredients

For 1 serving

• Udon noodles80 g
• Chicken breast80 g
• Eggs1
• Shiitake mushrooms50 g
• Spinach50 g
• Spring onions1
• Chicken broth350 ml
• Mirin10 ml
• Soy sauce1 tablespoon

Contains: gluten, eggs, soy, celery,

In season: October – March

Method

1. Bring water to the boil and cook the udon for the time on the packet, until soft; drain and rinse.
2. Meanwhile, slice the chicken breast thinly, remove the shiitake stems and slice the caps, wash the spinach and slice the spring onion.
3. In a small pot, ideally earthenware, bring the chicken stock to the boil with the mirin and soy sauce.
4. Add the chicken and shiitake and cook for 5 minutes over medium heat, until the chicken is white.
5. Add the udon and spinach, crack the egg into the centre, cover and cook for 3 minutes over low heat, until the white is set and the yolk still soft.
6. Finish with the spring onion and serve straight from the pot.