How to make it

  • Cut chicken into bite-sized pieces.
  • Chop bok choy into 2 inch lengths
  • Dice the negi into small circles
  • Boil bok choy for two minutes and cool in water and drain well.
  • Mix dashi soup stock, soy sauce, mirin, salt, and sugar in a bowl.
  • Divide the soup into four individual earthen pots and cook on medium heat.
  • Add chicken in the soup and simmer.
  • Add the mushroom, tofu, and bok choy to the pot, simmer about 5 min
  • Add udon noodle in the pot and simmer for 5 min
  • Crack an egg in the soup and add negi.
  • Cover with a lid and stop the heat and let it steam.

Reviews & Comments 1

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  • uhannigan 10 years ago
    I don't eat chicken, but this sounds very adaptable. And I love nabe (and reasons to use my nabe pot). Thanks.
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