15 minute Chicken Yaki Udon

By Sudachi · 15 min

Ingredients

Instructions

1. Cut the chicken thigh into bite-sized pieces, sprinkle with the salt and flour, toss well, then cover and chill while you prep.
2. Thinly slice the onion and shiitake, julienne the carrot and bell pepper, and chop the cabbage into rough bite-sized pieces.
3. Heat a wok on medium-low. Melt the butter with the lard. Grate in the garlic and ginger, add the onion and fry for 3 minutes until fragrant and softened.
4. Push the onion to one side, raise the heat to medium, and place the chicken skin-side down in a single layer. Fry without moving until golden and slightly crisp, then flip and sear the other side.
5. Add the cabbage, carrot, bell pepper and mushrooms. Immediately add the dashi granules, mirin, oyster sauce and sugar, and stir-fry until the seasonings are evenly distributed and the vegetables are tender-crisp.
6. Raise the heat to high, add the udon, and toss until combined. Pour the soy sauce around the edge of the pan.
7. Turn off the heat, add the cold butter and balsamic vinegar, and toss a few times.
8. Plate and top with black pepper, toasted sesame seeds, kizami nori and, if you like, a drizzle of chilli oil.

Summarized from Sudachi's video. Watch it for the details.

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GarlicOnionGingerScallionCarrotBell pepperMushroomChicken breast