Chicken prep (optional)
ID20197335

1. Cut the chicken into bite-sized pieces and season with salt and pepper.

*Note: If using chicken tail (bonjiri) as in this recipe, you don't need to cut it.

2. Heat vegetable oil in a frying pan. Add the chicken and cook over medium heat until both sides are golden brown.

3. Add the udon noodles and all the ★ sauce ingredients to the pan. Stir-fry everything together until the sauce coats all the ingredients.

Done!

The flavor is strong enough that you can enjoy it as is, without toppings.

*If you have a soft-cooked egg (onsen tamago), you can add it on top.

Next: Toppings

Toppings:

Lower the heat to low. Crack as many eggs as you like into the pan and cover with a lid.

Cook the eggs to your preferred doneness.

I cooked them over low heat for about 4–5 minutes.

The egg yolks should have a thin film and be soft-set.

*Adjust the doneness to your liking.

Top with chopped green onions and shichimi togarashi as you like, and it's ready to serve.

I made this meal with whatever I had in the fridge.

We shared it as a family, taking a little at a time.