Cozy Soboro Udon

Por Just One Cookbook · 20 min

Ingredientes

Modo de preparo

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.

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