Udon with Chicken and Scallions (Tori Nanba Udon)
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Cooking Time:
15 min
Prep Time:
15 min
Total Time:
30 min
Servings:
4 to 6 servings
Ingredient
18 cups dashi
22 teaspoons salt
33 tablespoons each: dark soy sauce and light soy sauce
42 tablespoons sugar
52 tablespoons mirin
61 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
76 green onions, cut into 2-inch lengths and halved lengthwise
86 to 8 fresh shiitake mushroom caps, crisscrossed on top with knife
91/4 head Napa cabbage cut into 1-inch squares
101 pound fresh, refrigerated or frozen udon noodles
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Nutritional components
- Serving Size1 of 6 servings
- Calories468
- Total Fat6g
- Saturated Fat1g
- Carbohydrates65g
- Dietary Fiber4g
- Sugar8g
- Protein36g
- Cholesterol58mg
- Sodium1303mg
Cooking process
Step 1In a large pot, bring dashi just to a boil, then add the salt, soy sauces, sugar and mirin. Stir to dissolve, then bring the broth back to a gentle boil, and add the chicken pieces. Simmer until the chicken is tender, about 10 minutes, skimming any foam. Add the onions, mushrooms, and cabbage and simmer another 2 to 3 minutes.
Step 2Meanwhile, bring a large pot of unsalted water to a rapid boil. Add the noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Drain noodles in a colander and rinse under cold running water while rubbing noodles to remove surface starch. Serve immediately, placing noodles in individual warm, deep bowls. Ladle hot broth over the noodles, and arrange pieces of chicken, onions, and mushrooms on the noodles. Serve immediately.
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