Miso Nikomi Udon

Steps

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1. 1
   Thaw the frozen udon noodles by slightly tearing the package to vent it, then place on a plate and microwave at 600 watts for 3 minutes until fully thawed.
   ≈0:06
2. 2
   Cut the chicken thigh into bite-size pieces using diagonal cuts; partially freezing the meat first will make slicing easier.
   ≈0:46
3. 3
   Remove the stem from the shiitake mushroom and slice the cap diagonally into 3 to 4 pieces.
   ≈1:03
4. 4
   Detach the kamaboko from its wooden base by running the back of the blade along it, trim the edge, and cut diagonally into two 7mm slices.
   ≈1:20
5. 5
   Cut the aburaage into bite-size pieces and slice 6 pieces of long green onion diagonally; separately, slice the spring onion leaves thinly on the diagonal.
   ≈1:34
6. 6
   Heat the dashi stock in an earthen pot (donabe) and add the chicken pieces.
   ≈1:52
7. 7
   Dissolve the miso in a fine mesh strainer over the broth to prevent lumps from forming.
   ≈2:00
8. 8
   Once the chicken begins to turn white, add the mirin and sugar to the pot.
   ≈2:09
9. 9
   Add the udon noodles, aburaage, and long green onion slices; cover and simmer for about 5 minutes.
   ≈2:36
10. 10
    If the noodles stick to the bottom of the pot, scrape them free; then add the kamaboko fish cake and shiitake mushroom.
    ≈2:59
11. 11
    Drop the egg in the center of the pot and cook for about 2 minutes without covering to keep the egg yolk visible.
    ≈3:18
12. 12
    Finally, add the spring onion leaves and garnish with shichimi chili pepper and optionally with pizza cheese to taste.
    ≈3:33