Chankonabe

Instructions

1. Bring the dashi to the boil in a large pot, then add the soy sauce and mirin.
2. Put the chicken pieces into the broth and let them cook for 8 minutes, skimming as you go.
3. Add the leeks, cabbage and mushrooms and let simmer for 10 minutes.
4. Place the tofu cubes in the centre of the pot and let them warm gently for 3 minutes.
5. Add the udon noodles and cook for 2 minutes until tender.
6. Serve the chankonabe straight into individual bowls, with rice on the side.