WHEN it comes to satisfying avid winter appetites, a steaming hot bowl of Japanese chicken udon is really your best bet.
Think succulent, tender pieces of chicken amidst a sweet and savoury broth, with plenty of plump, chewy wheat noodles and a sprinkling of wholesome root vegetables.
Delicious, hearty and healthy, this simple recipe may require a trip to the Asian supermarket, but once you’ve got everything, you’re in for a quick and easy treat with a touch of Far Eastern glamour.
Ingredients (for one serving)
- One serving of Hanabi frozen udon noodles (approx. 200–250g), available from Coles
- 2 cups dashi (a staple Japanese soup stock)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon cooking sake
- 1 tablespoon sugar, optional or to taste
- 1 chicken thigh, cut into 2–3cm pieces
- Green onions, to finish
- Shichimi togarashi, if desired (a popular Japanese seven-spice blend)
Method
Let the udon noodles thaw out in a bowl while you prepare the soup.
- While your udon is thawing, bring the dashi, soy, mirin and cooking sake and sugar up to boil over medium heat.
- Add the chicken and simmer until it’s cooked through, should take about 2 – 3 minutes
- Add the udon and simmer for one minute until it’s heated through.
- Put everything in a deep noodle bowl and top with green onions and sprinkle with shichimi togarashi.
Itadakimasu! (bon appétit!)
