niku udon
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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.
yield
2 -4
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For niku udon
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8 ozchicken breast, boneless and skinless
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1leek
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8 ozwater
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1 Tbspsugar
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2 Tbspsake
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2 Tbspmirin
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1piece ginger root, about 1-inch, peeled and minced
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3 Tbspsoy sauce
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2 pkgudon noodles
- UDON SAUCE
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1 tspfish stock powder
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3 1/3 cwater
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1 Tbspsake
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1 Tbspmirin
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2 Tbsplight soy sauce
How To Make niku udon
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1Chop the chicken into bite-sized pieces. Wash and chop the white part and some of the green leek.
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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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3Cook udon according to package instructions, minus one minute. Drain in a colander.
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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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5Add the cooked udon and simmer gently for 1 minute.
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6To the pot with the chicken, add the leeks.
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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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