Japanese Chicken Udon
Tender chicken and chewy udon noodles in a savory dashi broth topped with green onions and nori. A comforting one-bowl Japanese classic ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 425
- Protein
- 32g
Ingredients
- 4 cups dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- ½ tsp salt
- 10 oz boneless chicken thighs, cubed
- 8 oz fresh or frozen udon noodles
- 3 tbsp green onions, sliced
- ½ sheet nori seaweed sheets, torn
- 1 tsp sesame seeds
Instructions
- 1
Cut chicken thighs into 0.75-inch cubes and set aside.
- 2
Slice green onions and tear nori into bite-sized pieces.
- 3
Pour dashi stock into a medium pot and bring to a simmer over medium heat.
- 4
Add chicken cubes and simmer for 8-10 minutes until cooked through.
- 5
Stir in soy sauce, mirin, and salt, adjusting to taste.
- 6
In a separate pot of boiling water, cook udon noodles according to package directions (usually 2-3 minutes fresh, 5 minutes frozen). Drain well.
- 7
Divide cooked udon noodles between two bowls.
- 8
Ladle hot broth and chicken over the noodles.
- 9
Top with green onions, nori, and sesame seeds. Serve immediately.
Tools you’ll need
- medium pot (3-quart)
- separate large pot
- cutting board
- chef's knife
- ladle
- tongs
- two soup bowls
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