niku udon
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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prep time
20 Min
cook time
20 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 8 ounces chicken breast, boneless and skinless
- 1 - leek
- 8 ounces water
- 1 tablespoon sugar
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 - piece ginger root, about 1-inch, peeled and minced
- 3 tablespoons soy sauce
- 2 packages udon noodles
- UDON SAUCE
- 1 teaspoon fish stock powder
- 3 1/3 cups water
- 1 tablespoon sake
- 1 tablespoon mirin
- 2 tablespoons light soy sauce
How To Make niku udon
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Step 1Chop the chicken into bite-sized pieces. Wash and chop the white part and some of the green leek.
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Step 2Combine 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.
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Step 3Cook udon according to package instructions, minus one minute. Drain in a colander.
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Step 4In another pan, add fish stock powder, water, 1 tbls sake, 1 tbls mirin, and light soy sauce. Bring to a boil.
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Step 5Add the cooked udon and simmer gently for 1 minute.
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Step 6To the pot with the chicken, add the leeks.
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Step 7To serve, divide udon among 4 soup bowls and ladle broth and meat over noodles. Garnish with chopped green onion or dried seaweed if desired.
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