うどん（鍋焼きうどん）｜料理人 設楽の料理道場さんのレシピ書き起こし

Put water in a pot and bring it to a boil.
Cut off the stems of the shiitake mushrooms and cut them in half.
Cut the kamaboko into decorations.
Wrap the aburaage in kitchen paper and press lightly to remove the oil.
Wash the green onions and wipe off the water.
Cut off the base and cut diagonally.
Cut off the root of the spinach.
Put water (not listed) in a bowl and wash the spinach.
Divide the spinach into large and small pieces, and tie the large pieces together with a rubber band.

Cut off the white chunks in the center of the chicken thighs.
Remove any muscle, bone or cartilage.
Cut into bite-sized pieces.
Put chicken thighs in a bowl and pour boiling water (not listed).
Add room temperature water (not listed).

Put the frozen udon in the boiling pot of 1 and defrost it.
When loosened, take it out in a colander and wash it with cold water (not listed).
Boil the larger spinach stems from Step 1 in the same pot for 30 seconds.
Put the whole thing in, add the small spinach from 1 and boil for 30 seconds.
Place in ice water (not listed).
Drain the water, squeeze well and cut into 4cm pieces.

Put (A) in a pan and add the drained udon noodles from Step 3.
Add the shiitake mushrooms, green onions, and 2 that has been wiped dry, and heat.
When it boils, lower the heat and remove the scum.
Add the fried tofu and kamaboko, and crack the egg.
Add the spinach from Step 3, cover with a lid, and cook over low heat until the eggs are cooked through.
Finished on a plate.