Grana Padano Nabeyaki Udon (Udon Noodle in a Pot)

Ingredients

1. Udon noodles: 1 portion
2. Carrot: 30 g
3. Shiitake mushrooms: 2 pieces
4. Japanese leek (naganegi): 1/4 stalk
5. Aburaage (fried tofu): 20 g
6. Spinach: 20 g
7. ★ Dashi broth: 400 ml
   • ★ Light soy sauce: 2 tsp
   • ★ Sake: 1 tbsp
   • ★ Mirin: 1 tsp
   • ★ Sugar: 1 tsp
8. Egg: 1
9. Grana Padano: 20 g (grated)
10. Finely chopped green onion: to taste

Instructions

1. Briefly blanch the spinach in boiling water. Drain thoroughly and cut into 4 cm lengths.
2. Slice the carrot into 2 mm rounds. Cut into maple leaf shapes if desired, or into simple quarter-rounds.
3. Remove the stems from the shiitake mushrooms and score the caps with a cross.
4. Slice the leek diagonally and cut the aburaage into strips.
5. In a pot, bring all the ★ seasonings to a boil. Add the udon noodles, carrot, shiitake mushrooms, leek, and aburaage. Cover and simmer until the ingredients are tender.
6. Crack the egg into the pot and add the spinach. Cover again and cook until the egg is softly set.
7. Finish by generously sprinkling grated Grana Padano and garnishing with chopped green onions. Serve hot.