20-Min Chicken Yaki Udon With a Soy Butter Glaze

By Sudachi · 20 min

Ingredients

Instructions

1. Toss the chicken pieces with the salt and flour, then cover and chill while you prep the rest.
2. Thinly slice the onion and shiitake, julienne the carrot and bell pepper, and roughly chop the cabbage.
3. Melt the butter and lard in a wok over medium-low heat. Grate in the garlic and ginger, add the onion and fry for 3 minutes, until fragrant and slightly softened.
4. Push the onion and aromatics aside and raise the heat to medium. Lay the chicken in a single layer skin side down and fry without moving it until golden and slightly crispy. Flip and sear the other side.
5. Once the chicken is seared all over, add the cabbage, carrot, bell pepper and mushrooms. Immediately add the dashi granules, mirin, oyster sauce and sugar, then stir-fry until the seasonings are evenly spread and the vegetables are tender-crisp.
6. Raise the heat to high, add the udon and toss until everything is evenly mixed. Drizzle 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 and shredded nori. Add chili oil (rayu) if you like.

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

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GarlicOnionGingerCarrotBell pepperMushroomCabbageChicken thigh