Chicken Udon with Chicken Thigh

Name: Chicken Udon with Chicken Thigh
Yield: Serves 2 servings
Ingredients: 1 piece boneless, skinless chicken thigh; 1/2 green onion (scallion); as needed Sesame oil,; 2 teaspoons sugar; 1/2 tablespoon mirin; Salt and pepper, to taste; 1/2 tablespoon soy sauce; Enough water to cover the udon noodles (for broth); 1 ladleful (about 1/4 cup) mentsuyu (noodle soup base); 1 tablespoon soy sauce (for broth); 2 packs udon noodles, rinsed in cold water

クックBD2R2T☆ @cook_40239966

Just chicken thigh and green onion. The photo shows when I used frozen green onion. Recipe background: I wanted to eat meat udon, so I tried making it this way, and it turned out surprisingly delicious.

クックBD2R2T☆ @cook_40239966

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Ingredients

Serves 2 servings

1 pieceboneless, skinless chicken thigh
1/2green onion (scallion)
as neededSesame oil,
2 teaspoonssugar
1/2 tablespoonmirin
Salt and pepper, to taste
1/2 tablespoonsoy sauce
Enough water to cover the udon noodles (for broth)
1ladleful (about 1/4 cup) mentsuyu (noodle soup base)
1 tablespoonsoy sauce (for broth)
2 packsudon noodles, rinsed in cold water

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Steps

1

Slice the green onion lengthwise into thin strips, about 2 to 3 inches (5–8 cm) long. First, cut it in half lengthwise, then julienne into strips about 1/4 inch (5 mm) wide.
2

Cut the chicken thigh into thin strips. Place it horizontally and slice into strips just under 1/2 inch (1 cm) wide, then turn and cut lengthwise into thinner strips.
3

It's easier to cut the chicken if it's partially frozen. The chicken in step 2 was fully thawed, so it turned out more finely chopped.
4

Sauté the chicken thigh in sesame oil. When it's about halfway cooked, add the green onion, then add the sugar and mirin.
5

If you like it spicy, add some chili pepper and a splash of sake (optional, not included in ingredient list) at this point. I used homemade chili-infused awamori, but use what you have.
6

Season with salt and pepper. Mix lightly, then add the soy sauce. The filling is done—it should be just a little salty and slightly sweet.
7

Next, make the broth. Add all the ingredients marked with ☆ (water, mentsuyu, soy sauce) to a pot and heat. The finished broth should be just a bit salty from the soy sauce.
8

When the broth starts to boil, add the udon noodles. If you add them before it boils, the broth will cool down and the noodles may get overcooked while reheating.
9

Divide the noodles and broth into bowls, top with the chicken and green onion mixture, and serve.