Niku Udon

Niku Udon

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Mikekey *

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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Niku Udon

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.

Printable Recipe Card

About Niku Udon

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



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