Nabeyaki Udon

Ingredients

• 1 piece kombu, about 5x5 inches
• 3 c. bonito flakes
• 1 tbsp. soy sauce
• 1 tbsp. mirin
• 1 tsp. kosher salt
• 6 oz. boneless skinless chicken thighs, cut into 1/2-inch pieces
• 4 oz. kabocha, butternut, or kuri squash, seeded and sliced 1/2-inch thick
• 1 c. shiitake mushrooms, thinly sliced
• 3 scallions, thinly sliced, whites and greens separated
• 2 oz. kamaboko, sliced 1/4-inch thick
• 1 c. snow peas, thinly slice on a diagonal
• 1 c. spinach
• 2 eggs, lightly beaten
• 12 oz. udon noodle, cooked and drained

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