Niku Udon Recipe

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Niku Udon

Mikekey K

By
@Mikekey

This was found online with not much info as too serving sizes or package size for the udon. I am guessing it will serve 2-4.


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Serves:

2-4

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

8 oz
chicken breast, boneless and skinless
1
leek
8 oz
water
1 Tbsp
sugar
2 Tbsp
sake
2 Tbsp
mirin
1
piece ginger root, about 1-inch, peeled and minced
3 Tbsp
soy sauce
2 pkg
udon noodles

UDON SAUCE

1 tsp
fish stock powder
3 1/3 c
water
1 Tbsp
sake
1 Tbsp
mirin
2 Tbsp
light soy sauce

Directions Step-By-Step

1
Chop the chicken into bite-sized pieces. Wash and chop the white part and some of the green leek.
2
Combine 8 oz water, sugar, 2 tbls sake, 2 tbls mirin, 3 tbls soy sauce, and ginger in a saucepan. Bring to a simmer and add chicken. Simmer 10 minutes. Skim the scum from the top.
3
Cook udon according to package instructions, minus one minute. Drain in a colander.
4
In another pan, add fish stock powder, water, 1 tbls sake, 1 tbls mirin, and light soy sauce. Bring to a boil.
5
Add the cooked udon and simmer gently for 1 minute.
6
To the pot with the chicken, add the leeks.
7
To serve, divide udon among 4 soup bowls and ladle broth and meat over noodles.
Garnish with chopped green onion or dried seaweed if desired.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pasta
Regional Style: Japanese