- 4 large fresh shrimps
- 1 chicken thigh
- 3 Chinese cabbage leaves (won box or Shanghai cabbage)s
- 2 spinach leaves
- 1 small carrot
- 4 araimoi (dasheen or Japanese taro)s
- 4 shiitake mushrooms
- 2 stalks watercress
- 3 (7-ounce)s packages fresh udon noodles
- 3 inches uzumaki or other kamaboko (fishcake)
- Chopped green onion
- 5 cups dashi
- 4 1/2 tablespoons mirin
- 4 1/2 tablespoons soy sauce
- 1/2 teaspoon salt
- Clean shrimp and boil for 1 minute; drain. Cut chicken into bite-size pieces and boil for 3 minutes. Parboil Chinese cabbage leaves and spinach leaves separately. Place Chinese cabbage leaves on maki-su (sushi rolling mat), then place spinach leaves over Chinese cabbage leaves and roll like sushi. Squeeze out water and cut into 1½-inch pieces.
- Cut carrot into ½-inch pieces; parboil. Parboil araimo and peel; cut into bite-size pieces. Soak mushrooms in water and cut into bite-size pieces. Cut watercress into 1½-inch lengths. Slice uzumaki kamaboko into ¼-inch slices.
- Place udon into donabe (Japanese earthenware cooking/serving pot; if not available, use a wide pot). Arrange shrimp, chicken, cabbage roll, carrot, araimo, shiitake and watercress around the udon and pour sauce over. Bring to a boil and cook for 3 minutes. Garnish with uzumaki kamaboko and chopped green onion.