Hi guys!
I’m really excited to share this Chicken Udon recipe with you all today, because this is the dish that changed my udon universe!!!
I used to be not a udon fan.
It’s fat noodles with thin broth… I’ve tried so many times but never got my love.
Until I went Kyoto, Japan.
We went this tiny tiny local restaurant and their specialty was udon.
I was a bit disappointed… but then I got excited very soon, because it was my first bowl of udon in Japan and I thought it might be a bit different than what I had so far.
It sure was HUGE DIFFERENT!!!
I accidentally ordered this chicken udon (they had only Japanese menu and it came out different than what I thought I ordered! lol!), and I couldn’t be happier!!
The first bite of udon… it just shook my udon universe and I immediately fell in love with udon.
It was another proof of my philosophy of food.
“If you don’t like something, you didn’t have it the right way.”
So, if you are a fan of udon already, it’s guaranteed you will love chicken udon.
Even though you are not a fan of udon, you will LOVE this bowl of chicken udon for sure!!
It is such a quick and easy meal, perfect for weeknight dinner is just a bonus!!!
Frist, we’re gonna make the udon base soup.
Combine dashi broth, soy sauce, mirin (seasoned rice wine) and sugar in a sauce pan and bring it to boil..
And let it boil for 2 to 3 minutes.
Meanwhile, wash and cut half of small leek and boneless skinless chicken thigh into bite sizes.
Remove a couple of outer part of leek & dark green part if you like only tender texture of the leek.
Now carefully add sake, leek and chicken thigh into boiling soup.
Stir to cook evenly, bring the soup back to boil then cook until the chicken is fully cooked and the leek is nice and tender.
Cook udon noodles by following the sections of the package you are using.
If you’re using fresh frozen udon like me, start cook it when chicken is almost done.
If you’re using dried udon noodles that takes a few minutes, then start cook the noodles when you start cooking the chicken soup part.
Place cooked udon in a serving bowl and pour the chicken soup.
Oh, YESSSSSS…!!!
I just stir the soup around, put the leek on the bottom of the bowl and take noodles & chicken on the surface for more nice presentation.. You know, it’s all about presentation!!
Sprinkle chopped green onion and serve immediately! Enjoy!
- 2 cupsdashi broth
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- ½ Tbsp sugar
- 1 Tbsp sake
- ½ of small leek, cut in halves lengthwise then cut into 2 inches long pieces.
- 1 boneless, skinless chicken thigh, cut into bite size
- 1 serving portion of fresh frozen udon or dry udon noodles
- ½ green onion, chopped
- In a sauce pan, combine dashi broth, soy sauce, mirin and sugar. Bring it to boil and let it boil for 2 to 3 minutes.
- Now, add sake, leek and chicken thigh. Stir to cook evenly, bring the soup back to boil then cook 3 to 4 minutes or until the chicken is fully cooked and the leek is nice and tender.
- Cook udon noodles by following the sections of the package you are using. If you’re using fresh frozen udon like me, start cook it when chicken is almost done. If you’re using dried one that takes a few minutes, then start cook the noodles when you start cooking the chicken soup part.
- Place cooked udon in a serving bowl and pour the chicken soup. Sprinkle chopped green onion and serve immediately! Enjoy!
4 comments
I made it tonight (without the katsuobushi). My three young kids (even the 2 year old) loved it. Thanks for sharing the recipe!
That’s awesome Jane!!!
Can I omit the sake? Or is there a non-alcoholic substitute?
Ive been doing this recipe in the Philippines and everyone who tastes this love it..
Since some ingredients are not readily available near our place (in example, sake is a little expensive and hard to find)
I substituted Sake with Soju Jinro Chamisul..
Then I use Knorr Chicken cubes substitute for chicken broth or Dashi.
I also add a little of corn starch to make the soup thick.. 🙂
Thanks for this great recipe 🙂