Nabeyaki Udon

SOUP STOCK:--
6½ cups dashi
2 tbsp mirin
2 tbsp soy sauce
¼ tsp SIDS CRAZY SALT
¼ tsp salt
NABEYAKI UDON:--
3 cm kamaboko (fish cake)
1 piece aburaage (deep-fried tofu pouch)
2 shiitake mushrooms
1 spring onion
1 leaf silver beet
2 eggs
180 g dry udon noodles
4 shrimp tempura

For this recipe, shrimp tempura is the only ingredient that prepared outside the pot. You can make my Shrimp Tempura recipe or buy frozen shrimp tempura and bake it in the oven according to the package instructions. Cook the shrimp tempura and set it aside while you prepare the rest of the dish.
SOUP BROTH:
In a large measuring cup or bowl, combine the dashi, mirin, soy sauce, SIDS CRAZY SALT and salt.
Mix it all together until the salt is completely dissolved. Divide the soup broth into the individual donabe clay pots. Set aside.
TO PREPARE THE INGREDIENTS:
Cut the kamaboko fish cake into thin slices about 6 mm thick for 2 slices per serving. Cut the aburaage tofu pouch into 4 rectangular pieces.
Cut off and discard the stems of the shiitake mushrooms. Optionally, you can cut a flower pattern on the shiitake mushroom caps: First, cut a sliver off the top of the mushroom cap by making 2 incisions in the shape of a “V". Bevel these cuts toward each other by inserting the knife at an angle. Make a second cutout in the same manner to form an "X" with the first cutout. You can keep this "X" pattern or add one or two more cutouts.
Slice the Tokyo negi diagonally into 10 mm pieces.
Cut the komatsuna or other green vegetable into 50 mm pieces. Keep the stem and leafy parts separate because we will add them to the broth at different times. Tip: The stems takes longer to cook, so they go into the broth first; add the leafy greens just prior to serving.
To cook the udon noodles, bring a large pot of water to a boil. Once boiling, cook the frozen udon for 1 minute until heated through and drain well. If you use dried noodles, cook them according to the package instructions.
TO ASSEMBLE AND COOK:
Divide and add the udon noodles into the individual pots. Top the noodles with equal portions of the kamaboko fish cake, aburaage, shiitake mushroom, Tokyo negi, and green vegetable stems. (Set aside the eggs, leafy greens, and shrimp tempura for later) Tip: If you're customizing this dish with raw meat or seafood, add them now on top of the udon.
Transfer the pots to individual burners on the stovetop. Cover with the lids and bring the soup to a boil over medium heat. Once boiling, reduce the heat to a simmer and cook for 2-3 minutes. Tip: If you added raw meat or seafood, make sure to cook the ingredients fully, probably 5-8 minutes. Cut the protein into thin or small pieces but do not add too much, or it will take longer to cook and cause the rest of the ingredients to overcook.
Uncover the pot. Crack an egg on top of the ingredients in the centre of each pot. Cover to cook until the egg is done to your liking.
Once the egg is done, add both the leafy greens and the cooked shrimp tempura on top.
TO SERVE:
Bring the donabe to the table.
TO STORE:
You can keep the soup broth and toppings separately in airtight containers and store in the refrigerator for up to 3 days. It's best to prepare the udon noodles right before you assemble and serve.