Chicken Udon Recipe - Japanese Cooking 101

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: cremini mushrooms

Button mushrooms are more widely available and less expensive.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are generally cheaper.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar + sugar mimics mirin's sweetness, while white wine is often less expensive.

dashi broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth offers a lighter flavor, while chicken broth is often more affordable.

Welcome to Japanese cooking 101; today we are going to make chicken udon.

Udon is one of our favorite quick fixed meals and perfect for lunch.

Here are the ingredients: 2 packages of Frozen udon, 4 cups Dashi fish broth, 1/4 to 1/2 teaspoon salt, 2 tablespoons soy sauce, 3 tablespoons mirin, 2 tablespoons sake, 2 chicken thighs cut into bite-sized pieces, and 4 green onions thinly and diagonally cut.

The best udon is fresh, but if you live outside of Japan, the best option is Frozen udon.

Frozen udon can be found at most Japanese or Asian markets in the US.

If you don't have access to fresh or frozen udon, you can use dry udon noodles; just cook them first according to the package instructions.

Dashi is a key flavor factor of udon soup; it is Japanese fish broth.

To make Dashi, boil a couple of handfuls of dried Bonito flakes in boiling water for a few minutes and then strain it.

Here we have 4 cups of Dashi; bring it to a boil.

Add 1/4 to 1/2 teaspoon salt, 2 tablespoons soy sauce, 3 tablespoons mirin, and 2 tablespoons sake; stir a few times to mix the seasoning.

Add the chicken pieces and heat until the chicken is cooked through, which takes a few minutes.

Add the udon; if using Frozen udon, you can put it straight from the freezer or quickly thaw it in water.

If using dry noodles, make sure they are cooked in boiling water first according to the package instructions before adding them to the broth.

Let it simmer for a few minutes.

Add most of the green onions, including the white parts; save a handful for garnish later.

Pour the noodles and soup into a bowl and sprinkle on the rest of the green onions and some shichimi Japanese spice on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens