Cut the chicken into bite sizes. Run hot water over the aburaage and slice thinly. Slice the onion diagonally. Remove the stiff root bits of shitake mushrooms and make slits for decoration. Cook the frozen udon noodles.
Pour the dashi stock into the clay pot and bring to the boil. Add red miso, sake (rice wine) and sugar and heat gently. Add the chicken and shiitake mushrooms and cook for about 1~2 minutes until cooked through.
Add the udon noodles, green onion, abura-age and kamaboko.
Place an egg in the centre and cover. Cook until the egg is softly set. Sprinkle ichimi or shichimi spice to taste.
Story Behind this Recipe
I wanted to enjoy stewed udon noodles with miso at home.
Adjust the quantity of dashi stock according to the size of your clay pot. Red miso is strong so combine with strong dashi stock. The egg will be easily cooked with residual heat so after you cover the pot, turn off the heat quickly. Cook your eggs to your liking, I like it softly set.