Steps

1. Slice the aburaage into thin strips.
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2. Tear the stem of the shiitake mushroom, and use the cap as is.
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3. Slice the kamaboko diagonally into 2-3 pieces.
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4. Cut the chicken thigh into small pieces, skin on.
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5. Add the shiitake stems and 300cc water to a donabe pot.
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6. Add 1 and 1/2 tbsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp sake, 1 and 1/2 tsp sugar, and 1/3 tsp salt to the donabe pot.
   🕒 04:14
7. Next, add 3g bonito flakes powder and 5 shakes MSG(Ajinomoto) (MSG), then bring to a boil. 【Chef's Tip!】 This creates a deep umami flavor similar to carefully made dashi.
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8. Once boiling, add the shiitake mushroom cap. 【Chef's Tip!】 Shiitake mushrooms take longer to cook, so add them first.
   🕒 07:20
9. Partially thaw the frozen udon in a microwave for about 2 to 2 and a half minutes. 【Chef's Tip!】 If fully thawed, the noodles will become too soft during simmering, so only partially thaw them.
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10. Once the shiitake is cooked, add the partially thawed udon, leek, chicken, kamaboko, and aburaage to the pot. Set the heat to medium.
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11. Add agedama (tempura crumbs) to taste and bring to a boil once. 【Chef's Tip!】 Boiling once after adding the ingredients ensures the chicken cooks through and flavors meld. The oil from the tempura crumbs will dissolve, creating a rich broth.
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12. Once boiling, crack in 1 egg, cover, and simmer.
    🕒 08:14
13. Once everything is cooked through, it's done.
    🕒 08:38