Ingredients
Method
1.Cook noodles in large saucepan of boiling water until tender; drain. Rinse under cold water, drain.
2.Combine chicken, Japanese soy sauce and sake in small bowl; stand 10 minutes.
3.Boil, steam or microwave spinach until just wilted, rinse under cold water; squeeze out excess water, slice thickly.
4.Bring dashi, light soy sauce and mirin to the boil in medium saucepan; keep warm.
5.Place ½ cup (125ml) of the broth in small saucepan, add carrot; cook 2 minutes. Add chicken; cook 2 minutes. Add mushrooms; cook about 1 minute or until chicken is tender.
6.Divide noodles among four 2½-cup (625ml) flameproof dishes; top with carrot, chicken, mushrooms, spinach and onion. Ladel over broth. Cover; bring to the boil. Using the back of a spoon, make a small hollow in noodles; break eggs, one at a time, into small bowl, slide an egg into each hollow. Cover dishes, remove from heat; stand, covered, until egg just sets. Just before serving, sprinkle with seven-spice mix.
Dried udon are available in different thicknesses so cooking times will vary. You could use fresh udon noodles instead; there is no need to cook them before use, rinse under hot water before adding to pan. They are available from most supermarkets. Japanese use earthenware flameproof pots called donabes. If they are not available, cook in a flameproof dish and serve food at the table.
Note
