Udon
2 servings
20 minutes
Udon is a traditional Chinese noodle that captivates with its rich flavor and texture. Its history dates back to ancient China, where noodles were not just food but a symbol of longevity. In this recipe, udon is combined with aromatic dashi and hondashi broth, creating a rich and deep taste. Tender chicken sautéed in butter adds juiciness to the dish, while oyster mushrooms contribute a light mushroom note. Mirin and sake bring a subtle sweetness to the broth that balances with the spiciness of soy sauce. The composition is completed with the freshness of green onions and cilantro, giving udon brightness and freshness. This dish is perfect for a cozy dinner, warming and satisfying everyone who tries it.
1
Mix soy sauce, mirin, sake, and dashi, bring to a boil, remove from heat; pour one-third of the sauce into a bowl.
- Soy sauce: 10 ml
- Mirin: 10 ml
- Sake: 25 ml
- Instant dashi: 8 g
2
Boil 500 ml of water, add hondashi, stir, remove from heat.
- Hondashi (instant dashi granules): 8 g
3
Pour the remaining two-thirds of the sauce with sediment-free hondashi broth, bring to a boil, and remove from heat.
4
Cut off the mushroom stems (if the mushrooms are large, cut them in half), slice the chicken into thin strips.
- Oyster mushrooms: 100 g
- Chicken: 90 g
5
Fry the chicken in a hot pan with butter for 1 minute, add mushrooms and fry for another 1.5 minutes, pour in a third of the sauce and fry for another minute until golden.
- Chicken: 90 g
- Oyster mushrooms: 100 g
- Butter: 10 g
- Soy sauce: 10 ml
6
Boil the noodles in boiling water for 2 minutes; finely chop the onion and tear the cilantro roughly.
- Udon noodles: 250 g
- Spring onion: 10 g
- Cilantro: 5 g
7
Place the noodles in bowls, pour in the broth, add mushrooms and chicken, sprinkle with onion, garnish with cilantro and serve.
- Udon noodles: 250 g
- Chicken: 90 g
- Oyster mushrooms: 100 g
- Spring onion: 10 g
- Cilantro: 5 g