Japanese Noodle Casseroles
115 grams boneless chicken thighs
1/2 teaspoon salt
1/2 teaspoon sake or dry white wine
1/2 teaspoon light soy sauce
115 grams fresh spinach, trimmed
300 grams dried udon noodles
4 shiitake mushrooms, stem removed
4 medium eggs
shichimi or seven-flavour spice, to serve
For the soup:
6 cups kombu and bonito stock or instant dashi
1 1/2 tablespoon light soy sauce
1 teaspoon salt
1 tablespoon mirin
1.Cut the chicken into small chunks an dsprinkle with the salt, sake
or wine and soy sauce. Cut the leek diagonally into 4 cm slices. Boil
the spincah for 1-2 minutes, then drain and soak in cold water for
1 minute. Drain, squeeze lightly, then cut into 4 cm in lengths.
2. If using dried udon noodles, boil them according to the instructions,
allowing 3 minutes less than the stated cooking time. For the soup,
bring the kombu and bonito stock, soy sauce, salt and mirin to the
boil in a saucepan and add the chicken and leek. Skim the broth,
then simmer for 5 minutes.
3.Divide the udon noodles among four individual flameproof casseroles.
Pour the soup, chicken and leeks into the casseroles. Place over a
moderate heat and add the shiitake mushrooms.
4.Gently break an egg into each casserole. Cover and simmer gently
for 2 minutes. Divide the spinach among the casseroles and simmer,
covered for a further 1 minute.
5.Serve immediately, standing the hot casseroles on plates. Sprinkle
seven-flavour spice over the casseroles in liked.