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Prepare shrimp by peeling, deveining, and making small incisions along back and inside to lay flat.
Mix tempura batter according to package instructions and coat shrimp before frying in neutral oil between 340°F and 375°F.
Heat the dashi in a donabe or pot over medium-high heat.
Once it reaches a boil, season with the mirin, soy sauce and salt. Reduce to simmer.
Separately, cook your udon noodles until al dente. The frozen ones we use only need a quick blanch for 1-2 minutes.
Add the chicken pieces and gently stir. Return to a high simmer.
Add the udon, followed by your toppings (cabbage, mushroom, scallion, blanched komatsu, aburaage, kamaboko).
Cover briefly to return to a simmer, then add raw egg.
Cover and cook for a minute or until the egg is cooked to your desired doneness.
Turn off the heat. Top with tempura pieces and serve immediately, topped with a sprinkle of togarashi.