Japanese Chicken Udon Recipe (鶏肉うどん)

By No Recipes · 25 min

Ingredients

Instructions

1. Stir the soy sauce, sugar and salt into the chicken stock until fully dissolved.
2. Heat a high-sided nonstick pan over high heat. Add the chicken skin-side down and leave it undisturbed until fat starts to render.
3. Add the scallion stems between the chicken pieces. Fry undisturbed until the skin is golden brown, flipping the scallions if they brown faster than the chicken.
4. Add the sake to deglaze the pan once the skin is evenly browned.
5. When most of the liquid has evaporated, add the stock mixture and bring to a boil. Skim off any scum from the surface.
6. Add the pre-boiled udon and cook until heated through and the chicken is fully cooked.
7. Add some scallion greens, then drizzle the beaten egg in a thin stream around the pot from about a foot above. Cook until the egg is set.
8. Serve topped with the remaining scallion greens and a dash of shichimi togarashi.

Summarized from No Recipes's video. Watch it for the details.

More recipes with

EggScallionChicken thighUdon noodle