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Chicken nanban udon Chicken nanban udon is kake udon with chicken, shiitake mushrooms, spring onion, or other ingredients added. The dish is delicious because the taste of the chicken seeps into the broth and soaks into the toppings. Another tasty addition to the mixture is boiled spinach.

Serves 4 people Dried udon 1 pack (about 300 grams) For the broth: Stock (Dashi) 5 cups (about 1200 cc) Soy sauce 1/2 cup (about 120 cc) Mirin (cooking sake) 1/2 cup (about 120 cc) For the chicken nanban: Chicken 100 grams thinly sliced shiitake mushrooms 4 peaces cut in half About 3/4 a spring onion, cut into lengths of 1 inch and sliced in half. Seasoning: A little shichimi togarashi (red-pepper spice mix), to your taste

Bring 3 liters (0.8 gallons) of water to a boil and add the noodles. It usually takes about 15-18 minutes before they're ready, but follow the instructions on the pack as this may vary.

Mix the broth ingredients together, bring to a boil, then add the chicken. Continue heating and bring to a boil again. Remove any fat from the surface of the broth and add the shiitake mushrooms. When the shiitake become soft, add the spring onion and turn off the heat.

Drain the water from the udon. Place the udon in a bowl and pour in the broth.

Sprinkle over seasonings like spring onion and the red-pepper spice mix. "It's hot and delicious!"