Hot pot udon soup (Nabeyaki udon)

1. Bring the dashi to the boil with the soy sauce, mirin and salt.

2. Cut the chicken thighs into bite-sized pieces, peel the prawns, cut a star into the shiitake caps and slice the kamaboko 1 cm thick.

3. Warm the udon in hot water for 1 minute, drain and divide between four small flameproof clay pots (or small pans).

4. Arrange the chicken, mushrooms and kamaboko on top, pour over the hot broth, cover and simmer over medium heat for 5 minutes.

5. Add the prawns, carefully crack an egg into the centre of each pot, cover and simmer for another 2-3 minutes until the white is set but the yolk still runny.

6. Sprinkle with spring onion and serve bubbling, straight in the pots.

Tip: Nabeyaki udon is a warmer for Japanese winter evenings, arriving at the table in its own clay pot (donabe). Surimi sticks will do instead of kamaboko.