Individual udon casseroles
Ingredients
- 400 gram (12½ ounces) dried thick udon noodles
- 200 gram (6½-ounce) chicken breast fillet, chopped coarsely
- 2 teaspoon japanese soy sauce
- 2 teaspoon sake
- 250 gram (8 ounces) spinach, trimmed
- 2 1/2 cup (625ml) secondary dashi
- 2 tablespoon light soy sauce
- 1 tablespoon mirin
- 1 medium carrot (120g), sliced thinly
- 4 fresh shiitake mushrooms, sliced thinly
- 2 green onions (scallions), chopped coarsely
- 4 eggs
- 1/4 teaspoon seven-spice mix
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