Nabe Yaki Udon
4 cups dashi soup stock
2 tablespoons usukuchi soy sauce  
2 tablespoons mirin  
1 piece kombu
1 pinch sea salt  
1 handful katsuobushi  
8 ounces cooked udon  
1/4 cup cubed chicken
2 shiitake mushrooms
1 egg
2 slices kamaboko  
1 bunch spinach, blanched
Instructions:
Combine the dashi, usukuchi, mirin and kombu in a pot. Bring to a boil over high heat. Add the salt and katsuobushi, and immediately turn off the heat and strain into a nabe (hot pot) or medium saucepan. Add the udon and bring back to a boil. Reduce the heat and add the chicken and shitake mushrooms. Cook for 1 minute.
Crack the egg into center of soup. Ladle the soup over the egg until it turns white. Remove the nabe from the heat and add the kamaboko and blanched spinach.
