Hearty Kenchin Udon

Name: Hearty Kenchin Udon
Yield: Serves 2 servings
Ingredients: 3.5 oz (100 g) chicken (thigh or breast); 1/2 block firm tofu; About 2 inches (5 cm) each daikon radish and carrot; 1/2 root each burdock root and green onion; 2 dried shiitake mushrooms; 2 taro roots; 2 tablespoons sesame oil; 2 packs frozen udon noodles; 3 cups dashi broth (about 720 ml); 2 tablespoons sake; 1-1 1/2 tablespoons soy sauce; 2/3-1 teaspoon salt; 1 teaspoon mirin

ベルラッキー @cook_40044243

Udon noodles served in a hearty kenchin-style soup with chicken, tofu, and vegetables. Delicious and packed with nutrition! Thank you to the 100 people who tried this recipe as of November 3, 2014.
About this recipe
I created this dish so my swimmer son could get all the nutrition he needs in one bowl—meat, vegetables, and tofu. It's full of nutrients.

ベルラッキー @cook_40044243

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Ingredients

Serves 2 servings

3.5 oz (100 g)chicken (thigh or breast)
1/2 blockfirm tofu
About 2 inches (5 cm) each daikon radish and carrot
1/2root each burdock root and green onion
2dried shiitake mushrooms
2taro roots
2 tablespoonssesame oil
2 packsfrozen udon noodles
3 cupsdashi broth (about 720 ml)
2 tablespoonssake
1-1 1/2 tablespoonssoy sauce
2/3-1 teaspoonsalt
1 teaspoonmirin

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Steps

1

Cut the daikon, carrot, and rehydrated shiitake mushrooms into half-moon slices. Cut the burdock root into small diagonal pieces and soak in water. Slice the taro into 1/2-inch (about 1 cm) rounds.
2

Drain the tofu. Cut the chicken into bite-sized pieces. Slice the green onion on a diagonal.
3

Heat the sesame oil in a pot and sauté the chicken. When the color changes, add all the vegetables except the green onion and stir-fry. Crumble the tofu by hand and add it to the pot.
4

Add the dashi broth and sake. Skim off any foam and simmer until the vegetables are tender.
5

Season with the soy sauce, salt, and mirin, then add the green onion.
6

Taste and adjust the seasoning as needed. Add the udon noodles and, if you like, sprinkle with chopped green onion before serving.
7

Thank you to the 100 people who made this recipe! We reached 100 reports on November 3, 2014. I appreciate your support.
8

On January 9, 2016, I updated the photo. Thank you to everyone who has tried this recipe.

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ベルラッキー @cook_40044243

Published in the US on July 26, 2025 14:00

✿ベルと申します✿　　成人した２人の息子、夫、愛犬ラッキーと東京で暮らしています。実は大阪生まれの大阪育ち。家の中では、ボケたらつっこむが基本。専業主婦を経て、現在は派遣社員でフルタイム勤務。休日のお料理がストレス解消。お酒と美味しい物があれば幸せです❤クックを初めてからデジイチを購入し、最近は撮影旅行も楽しみ♪よろしくお願いします。