Chicken Udon
Tender chicken and chewy udon noodles in a rich, savory dashi-based broth with green onions and kamaboko. A comforting Japanese classic ready in 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 300 g boneless, skinless chicken thighs
- 600 ml dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 300 g fresh udon noodles
- 2 stalks green onions, sliced
- 100 g kamaboko (fish cake), sliced
- ½ tsp shichimi togarashi (optional)
Instructions
- 1
Cut chicken thighs into bite-sized pieces, about 3 cm cubes.
- 2
Slice green onions on the bias and set aside.
- 3
Bring dashi stock to a gentle boil in a large pot over medium-high heat.
- 4
Add chicken pieces and simmer for 8-10 minutes until cooked through.
- 5
Stir in soy sauce, mirin, and sake. Taste and adjust seasonings as needed.
- 6
Add fresh udon noodles and cook for 2-3 minutes, gently separating them as they warm through.
- 7
Add kamaboko slices and warm for 1 minute.
- 8
Divide noodles and broth between two bowls.
- 9
Top with green onions and a pinch of shichimi togarashi if desired. Serve hot.
Tools you’ll need
- large pot (3-quart minimum)
- cutting board
- sharp knife
- wooden spoon or ladle
- two serving bowls
- chopsticks or noodle tongs
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