- 2
- 20 mins
- 35 mins
Ingredients
- 2 packages frozen Udon (use frozen or thawed)
- 4 cups Dashi (960ml)
- 1/4-1/2 tsp salt
- 2 Tbsp soy sauce
- 3 Tbsp Mirin
- 2 Tbsp Sake
- 2 chicken thighs or 1 chicken breast (cut into bite size pieces)
- 4 green onions (thinly and diagonally cut)
- shichimi (hot pepper powder)
Preparation
Step 1
Udon are noodles made with flour, salt and water. The best Udon you could have may be home made; however, it might be hard to make it when you want to eat Udon in half an hour. Next best thing is frozen Udon. I said next best, but it is actually quite good. It has the right kind of texture (not too soft) that we really like. In our video and recipe, we used frozen Udon. It can’t go wrong to cook frozen Udon, it is pretty forgiving for overcooking. Even my husband cooks it right! Today a lot of US markets carry Udon in dried form. It is easy to stock in your pantry and also very easy to prepare (just don’t overcook). Dried Udon may not be the best tasting Udon, but it is a convenient choice.
Although you can use chicken breast, we used chicken thigh in the recipe because it is very flavorful. If you like beef, that also works very well. Throw in your favorite vegetables such as spinach, carrots, and snowpeas. Using this basic Udon soup, you can make many variations of Udon dishes. So have a nice bowl of Udon today. It’ll warm you up!
Heat Dashi to a boil. Add salt, soy sauce, Mirin, Sake to Dashi, then chicken.
Skim fat and other particles from the surface of the soup if there are any. Add Udon to the soup and let it simmer for 2-3 minutes.
Put in most of green onions including white parts, then turn off heat right away.
Could I make my own?
If i dont have sake can i replace it with other alcohol?
I was wondering if i could get a recipe including how to make the actual noodles and also wondering if you know if id be able to get the sake from my local tesco (from the UK)
I love your website! I already tried the oyakodonburi, was great ! I want to ask you for this recipe , of I want to put vegetables in, fo I need to cool them before hand? And when to add them in the cooking process?
This is the best soup ever and its so easy to make. im a student in the uk, me and my girlfriend love this recipe
The recipe doesn’t mention if the chicken should be cooked or raw, nor how long to cook after adding the chicken. I gather that it it’s pre-cooked, it doesn’t need to boil in the dashi for very long, but an alternative is cooking the chicken in the dashi, and in that case, you’d want to let it boil (or nearly so) for several minutes at least. Comments? You may wish to clarify this point in the recipe.
we use raw chicken. Please visit our website Japanesecooking101.com for exact measurements of ingredients and directions.
Would it change the taste too much if I add Shitake mushrooms, sliced carrots, Napa Cabbage and possibly sliced fish balls?
I’ve never bought dashi in a bottle, so I don’t know… You can taste it, and add seasonings if you need.
Just made this for dinner and it is very very good, one of the best we’ve had. It is very easy to make too. I used dashinomoto as it was cheaper than bonito flakes. I can’t find schichimi where I live so I just sprinkled some paprika, white pepper and sesame seeds on top. Thanks for sharing this recipe. And yeah, we love your ramen recipe too!
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