Cozy Soboro Udon | Easy College Meals #easyrecipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Bring a large pot of water to a boil for the udon.
2. Slice the green onion thinly on the diagonal and separate the white and green parts. Grate the ginger and measure 1 to 1½ tsp, with its juice.
3. Mix 3 Tbsp mirin, 3 Tbsp soy sauce and 1 Tbsp sugar in a bowl.
4. Stir 1 tsp potato starch or cornstarch into 3 Tbsp water, then add it to the soy mixture and stir well.
5. Heat a saucepan over medium heat, add 1 Tbsp toasted sesame oil, then the white onion parts and ginger. Sauté briefly until fragrant.
6. Add 8 oz ground chicken and break it up while cooking until no longer pink.
7. Pour in the seasoning mixture and bring to a simmer to thicken. Reduce to your preferred thickness, then set aside.
8. Microwave each egg in a rounded, deep bowl: pour 6 Tbsp water around and over the egg, pierce the yolk with a skewer, and microwave at half power (500W) for about 90 seconds per egg, or 2 minutes 45 seconds for two eggs in separate bowls at once. If the white is still clear, microwave 5 seconds more. Drain and transfer to a plate. The yolk should be pinkish and runny.
9. Once the water is at a full rolling boil, cook 2 servings of udon, reheating frozen Sanuki udon for 1 minute, loosening with chopsticks. Put into bowls.
10. Ladle the chicken over the udon, top with the egg, and sprinkle with green onion and optional shichimi togarashi.

Summarized from Just One Cookbook's video. Watch it for the details.

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