Take a medium/large frying pan. On a medium heat, add the water, dashi powder/stock cube, seafood sticks and frozen peas. Bring to the boil (2mins or so). If you're using a stock cube, taste and add more if you need to
Turn the heat down to low, add the udon, spring onion and soy sauce. Mix so the udon is evenly spread
Put the lid on and simmer for 1min
Pour in the Katakuriko evenly (it may have settled whilst you’ve been cooking so make sure you give it a mix first, then pour). Mix everything constantly and you’ll start to see the sauce thicken
As soon as the sauce looks thicker, pour in the egg evenly, leave it for a few seconds then mix everything well
The egg will be cooked very quickly, make sure you don’t overcook.
As soon as the egg has cooked through, take off the heat and it's ready!