Tender udon noodle served in savory dashi soup, topped with chicken, carrots, shrimp tempura, kamaboko, and mushrooms. For the complete recipe with step-by-step pictures :: http://justonecookbook.com/recipes/nabeyaki-udon/ Ingredients: 4 dried shiitake mushrooms Warm water 1 stalk spinach, rinsed 1" (3 cm) carrot 1 package kamaboko (but you will only need a few slices) 1/3 package (1 oz/28 g) shimeji mushrooms, bottom 1/2" trimmed 6" (15 cm) naga negi/Tokyo negi (use white part) (or leeks, green onions/scallions) 1 chicken thigh 2 packages udon (I like sanuki udon) 2 eggs 2 stalks mitsuba (optional) 2 Shrimp Tempuras (see below for instructions) Shichimi togarashi (Japanese seven spice) (optional) For Udon Soup 3 cups (720 ml) dashi (recipe: http://www.justonecookbook.com/how-to-make-dashi/) Dashi from dried shiitake mushrooms (see instructions) 2 Tbsp. mirin 1 1/2 Tbsp. soy sauce 1 tsp. salt For Shrimp Tempura 2 large shrimp 25 g (0.9 oz) tempura batter mix 40 ml (about 3 Tbsp.) cold water Potato/corn starch for dusting Music by Jason Shaw, Green Leaves @ http://www.audionautix.com/ ----------------------------------------------------------------------- For more quick and easy Japanese recipes, please visit my blog :: http://justonecookbook.com/ ----------------------------------------------------------------------- ❀ Follow Just One Cookbook ❀ GOOGLE+ :: https://plus.google.com/111986457859342684909/posts FACEBOOK :: http://www.facebook.com/justonecookbook TWITTER :: https://twitter.com/#!/justonecookbook PINTEREST :: http://pinterest.com/justonecookbook/ INSTAGRAM :: http://instagram.com/justonecookbook ------------------------------------------------------------------------