Chicken Nanban Udon Bowl | Noodles | Japanese Recipe | wa's Kitchen

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs provide more fiber.

mirin

🥗Healthier: cooking sake

💰Cheaper: sugar + water

Sugar + water mimics sweetness without alcohol.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner, drumsticks are often cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is gluten-free and often similar in price.

Prepare udon noodles according to package instructions for 5 people; drain and set aside.

In a large pot, combine 1900ml water, cooking sake or white wine, soy sauce, hondashi powder, mirin, julienned fresh ginger, sugar, and kosher salt; bring to a simmer.

Add the chicken thighs to the pot and cook until done; remove and slice into bite-sized pieces.

In a separate pan, heat sesame oil and sauté the leeks until tender.

Serve the udon noodles in bowls, topped with sliced chicken and sautéed leeks, and ladle the soup over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens