Despite a relatively short list of ingredients, this dish is very challenging to execute. First, make the bonito stock: combine 2 quarts water with kombu (kelp) in a stockpot and heat on medium. Just before it boils, remove the kombu. Add 1 cup packed bonito shavings, bring to a boil, then immediately turn off heat. Let sit for 2 minutes, then skim out the bonito flakes. Second, make the broth for hot noodles (kakejiro): Starting with the bonito broth, add sugar, salt, soy sauce, and light-colored soy sauce (usukuchi shoyu). Bring to a slow boil on medium heat. Then add boneless, skinless chicken thighs (cut into bite-sized pieces), slices of steamed fish cake (kamaboko), the white parts of scallions, and cook for 4 minutes (skimming foam as necessary). Then add already-cooked udon, blanched spinach, and scallion greens (cut into thin rings). Then carefully break 4 eggs, adding them to the simmering pot. Cook until eggs and barely done, then serve the pot at the table. I bought a Japanese clay pot (donabe) to make this dish, but unfortunately it was too small for both of us so I used a small All-Clad pot instead. This recipe is from The Japanese Kitchen by Hiroko Shimbo. (Nov. 2012)
Cooking Adventures 