Gather all the ingredients.
Soak dried shiitake mushrooms in water to rehydrate for 15 minutes. You need just enough water to cover the mushrooms and place a smaller bowl on top to keep the mushrooms submerged in water.
Squeeze the excess water out of mushrooms. Cut off the stems if there are any and score a cross on top. Keep the leftover soaking liquid (dashi) for udon soup. Strain the dashi through a mesh strainer to remove any grit or impurities before using it.
Cut kamaboko into thin slices and break shimeji mushrooms into small pieces.
Slice the long green onion diagonally and cut the chicken into 1” (2.5 cm) pieces.
To make udon soup, combine dashi soup and dashi from dried shiitake mushrooms in a small saucepan. Bring it to a boil over medium-high heat.
To make shrimp tempura, follow this instruction to clean the shrimp and make them straight.
To make shrimp tempura, click here for the complete instructions, from how to make tempura batter and to deep fry. For today’s recipe, I used a tempura batter mix. Simply combine tempura batter mix and cold water.
Cook udon in boiling water. Once the noodles are separated, take them out and soak in ice water to prevent them from cooking further. Drain and set aside.
Divide ingredients (except for the egg, spinach, and mitsuba) into two individual earthen donabe clay pots (or use any big pot).
Add udon soup and cover with the lid. Bring the soup to a boil over medium-high heat. When it comes to a boil, leave the lid slightly open to let some steam out, or it will overflow. Lower the heat and simmer to cook until the chicken is cooked through.
Add an egg, spinach, and mitsuba and cover to cook until the egg is done to your liking.
Prep/Cook time: This may vary depends on the ingredients you use and whether you use precooked shrimp tempura or make from scratch.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.